Crops & Varieties: Spicy Greens Mix
For a diverse salad, mix with lettuce or replace lettuce altogether. Adding fresh herbs can spice it up, too. The spicy greens mix holds up well with strong vinaigrettes because of its assertive and almost nutty flavor but don’t dress it until the last minute or it’ll lose its texture.
Use in stir-fries: toss in at the last moment for a pop of fresh, spicy flavor. While simplicity is imperative with these greens, try a quick braise accented by a little soy sauce, sesame oil, walnut oil, sriracha, whatever you fancy at the time.
Mince into Asian-style cold noodle dishes.
Use it as a bed for chicken or a grain or potato salad. Combine it with beets (and perhaps some goat cheese) or tuck it into a veggie omelet.
Each leaf has a unique and distinctive taste when added to soup or a puree, stirred in or as a beautiful garnish. Use any leftover greens as a base for your vegetable stock -- see a how-to here
Wrap in a damp paper towel and store in a plastic bag in your fridge’s produce drawer. Either use perforated plastic or produce bags or just be sure to not seal the regular plastic bag all the way. Open the bag every couple of days to give them some air.