How to Trim and Cut a Pineapple
Drying Fresh Herbs
Freezing Fresh Vegetables

Identifying Pungent Greens

Pungent greens have a bite. These greens make excellent additions to salads with a mild greens base. You can also use pungent greens in a variety of dishes. Here’s a list of the most common types of pungent greens:

  • Arugula: You can practically taste the iron in the peppery flavor of arugula’s dark green leave.

  • Belgian endive: Its pale yellow and white leaves are packed tightly together, in a cigarlike shape. This green has a lot of crunch and a slightly bitter taste.

  • Cabbage: Comes in a red and green variety.

  • Curly endive (sometimes called chicory): Similar to escarole in flavor, this green has very curly leaves.

  • Dandelion: A green that you can probably harvest off your front lawn (if you don’t have dogs and don’t spray your yard with chemicals). Choose young, tender leaves; the older ones are too bitter and tough.

  • Escarole: A member of the endive family, escarole is rather tart.

  • Frisée: Mildly bitter, this pale-yellow green has prickly-shaped leaves.

  • Radicchio: Has a small, tightly wound head with deep magenta leaves. Radicchio is extremely pungent and comparatively expensive.

  • Spinach: These deep green, slightly crumpled leaves are full of iron. Discard the thick stems.

  • Watercress: Its clover-shaped leaves, lend peppery crunch to any salad. Snap off and discard the tough stems.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
Negotiate Terms with Your Food Truck Suppliers
Types of Vinegar
Types of Sweet Fruit Spreads
Pairing Foods with Wines
Bottled and Canned Goods for the Pantry
Advertisement

Inside Dummies.com