Summer Greens Make Me Feel Fine

Arugula

Sometimes pointy, sometimes round ends, sometimes eaten raw, sometimes eaten sautéed, sometimes called rocket, sometimes called rucola. This peppery member of the cabbage and mustard family is a world-wide fan fave.

Chard

Though a member of the beet family, it’s a bit like spinach in its bitterness quotient but comes with ribs of many colors. Pro tip: Prepare the stems as you would asparagus.

Cilantro

If cilantro tastes like soap, then you have likely inherited the OR6A2 receptor gene which can detect aldehydes, found in the green and also a by-product of soap. Read on, friends. … Otherwise, lavish it on a range of cuisines, like Mexican, Indian or Eastern European.

Collards

The “colewort” has deep roots in our socio-cultural history—check it out. Boiling it with bacon is traditional and delicious; however, consider trying a fresh pesto using young leaves.

Dandelion Greens

If you’re less inclined toward their bitter taste, blanch them first. Sauté with leeks, feta and eggs for the perfect flavor balance that just may tip the scales in their favor.

Dino Kale

Grown in Tuscany for centuries and also known as Lacinto kale, this hearty, earthy leaf stands up to bean, veggie and sausage soups and stews beautifully. You’ll still get some bite, even after a long simmer.

Little Gems

Small and elegant, if Romaine and Butter lettuce had a baby, this would be it: crispy texture, yet a sweet taste. Perfect in sammies, salads or as a dipping vehicle with your favorite yogurt-based dip.

Oakleaf Lettuce

A mild, sweet and nutty type of butter lettuce. Best used in fresh applications like vessels for summer rolls, tacos or as a bed for grilled fish or stir-fries. Pairs well with bacon, turmeric and citrus.

Red Butter Lettuce

One of the varieties that can be harvested multiple times from a single plant. A little sweet. Pair it with a light, lemony vinaigrette or go a little edgier and give it a braise with shallot and olive oil.

Redbor Kale

Vibrant purple and magenta, this kale is king, growing upright and frilly unlike its more casual cousins. Raw, it will retain its color and makes a lovely slaw. Baked as a chip with a light tinge of nutmeg and salt, it shines.

Tangy Tahini Sauce — Your New Go-To Sauce for Greens

Makes about 2 cups

Versatile and bright, this is a wonderful dressing for salads made with Little Gems or the heartier greens listed here such as Collards, Dino or Redbor Kale. Or, coat those heartier leaves and turn ‘em into baked or dehydrated chips. Also great on steamed or braised greens, or dress your next potato salad with it!

½-3/4 cup tahini

¼ cup tamari or shoyu

¼ cup apple cider vinegar

½ cup water

1-2 cloves garlic

Juice of one lemon

Sea salt to taste

2 Tbsp nutritional yeast

Handful of herbs/greens, stems removed — such as parsley, cilantro, arugula, basil

Blend ingredients until smooth. Adjust texture using more tahini or water. It’s best fresh but will keep in fridge for up to three days.