Salad greens are delicious, that’s already a given – and boy, are they ever so ubiquitous. You’ll find your local grocery selling sacks and sacks of the usual romaine, kale, arugula, for literally pennies on the dollar.
But did their origins ever cross your mind? Have you ever considered about the fact that the greens you’re enjoying on your salad today may have been grown in unsustainable conditions, and may have had pesticides and all sorts of unsavory additives grown into them without you knowing? Well, chances are, if you get them packed, they are.
Apart from that, aren’t you tired of the same old same old members of your salad bowl? Don’t you want to try other lesser-known greens that are just as delicious – scratch that, that may be even more delicious than the conventional ingredients of your salad? I’m pretty sure you are.
Furthermore, these greens are just as easily grown in your backyard – and by their definition, organically grown and nurtured. What’s better than the best of both worlds?
If you are blessed enough to be able to enjoy the fruits of your own labor and eating great, lesser-known salad greens, then here are some great ideas you can simply toss and enjoy as you would your regular salad.
1. Collard Greens: A Southern Tradition
Collard greens can easily take the place of your conventional kale – after all, they come from the same family. They go great raw in your salads, and according to Spinning Salad they readily go well with pretty much any salad dressing that your heart desires.
2. Dandelion Greens: A Salad Ingredient That You Literally Pick From The Garden
Dandelions are no stranger to culinary applications – after all, they have had a history of usage through human history, and are a common ingredient in your detox formulations and your nutritional supplementary powders. Well, let me tell you something – why don’t you harness its diuretic and blood cleansing properties and toss it right in your salad? Mix it up with your conventional romaine lettuce or kale and you’re set!
3. Swiss Chard: A Vitamin-Rich Salad Superstar
Swiss chard is bursting at the seams with a bevy of vitamins to justify its inclusion to your salads: it’s rich in vitamins A, C, and E, with trace amounts of vitamin K, with the welcome and added bonus of magnesium and calcium. Talk about a detox in a salad green, right? Well, that’s pretty much what it is. However, if you suffer from kidney stones, you may want to ask your doctor first if they are good for you to eat.
4. Cabbage: A Severely Underrated Overperformer
There are a bunch of variants that this humble vegetable come in – why don’t you use them in your salads? They’re easily grown, readily available in farmer’s markets, and above all, very affordable year-round – packed with folate and vitamin C, for good measure!