- Arugula, sometimes called rocket, is the most widely
available peppery green, and it ranges from relatively
small, mild, and tender leaves to large, robustly peppery
behemoths. Sylvetta, a wilder, spicier cousin, is more and
more available these days. Arugula goes best with sharp
vinaigrettes that won’t get overwhelmed by its
pepperiness. I buy my arugula prewashed in plastic
clamshells so that I never have an excuse not to throw a
quick side salad together for dinner. - Watercress is a perennial weedy green well loved for its
spicy bite. Its stems are quite hearty, but its leaves wilt
relatively quickly after being picked—you should buy
watercress no more than a day or two before you intend to
use it. Other cress varieties like garden cress and upland
cress can sometimes be found in high-end supermarkets
in dirt-filled containers to be snipped and added to salad
mixes as desired. - Mizuna, also known as Japanese mustard or spider
mustard greens, has texture similar to arugula but a much
milder bite. When mature, it’s best used for stir-fries, but
the small greens are excellent in salads, dressed with a
mild vinaigrette.
Mild Greens
Best served with a mild vinaigrette.
- Spinach is one of my favorite greens to have on hand, as
it’s excellent either as a salad or quickly sautéed or
steamed for a side dish. I prefer the milder, sweeter, more
tender flat-leaf spinach (either the baby variety sold in