Every week we get Down & Dirty, in which Nozlee Samadzadeh breaks down our favorite seasonal fruits, vegetables, and more by the numbers.
Today were taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families — arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae — but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and theyre all hardier than the fragile salad greens of spring.
The Sturdy Ones 
1. Kale: Kale has enjoyed a popular renaissance in the past few years, with cookbooks, tshirts, and more dedicated to the plant. Hearty, mild, and nutritious, kale is just as good sautéed as it is raw in a salad. (The realization that massaging vinaigrette into kale leaves wilts and tenderizes them revolutionized kale salads forever.) There are three types of kale, all equally interchangeable in recipes: curly kale, which is the most commonly available variety, and the two harder-to-find types shown below:Shop the Story
1(a). Lacinato kale, also called Tuscan or Dinosaur kale. Our senior editor Kristen describes its leaves as “dark, like beveled glass.” Cavolo Nero is the name of a particularly dark-leaved variety of lacinato kale. 1(b). Russian kale, also called Winter kale. The purple accents that you sometimes see in curly kale are even more apparent in this variety.
2. Swiss Chard: Chard and beets are very close cousins, the difference being that the former is cultivated for its leaves while the latter is grown for its roots. (Chard leaves even look like beet leaves, but larger and better-developed.) Pleasantly tender with crunchy, edible stems (dont toss them!) and a mineral-y, slightly bitter taste, chard can be eaten both raw and cooked. Depending on the variety, the stems can be pink, red, orange, or white — “rainbow chard” seed packets are actually just a mix of the different varieties. And why “Swiss,” when the green originated in Italy? Its in honor of the Swiss botanist W.D.J. Koch, who gave the plant its scientific name.
3. Collards: Did you ever think about how collards are basically flattened cabbage leaves? The two are very close cousins — in fact, the name “collard” is descended from colewort, a loosely-headed cabbage variety grown in the Middle Ages. Today, youll find them in cuisines all over the world, from South America to Eastern Europe to the American South. (And a brief history lesson: collards arent indigenous to Africa, but that signature long-simmered cooking method was brought over by African slaves in the 1800s.) Collards sturdy leaves stand up to braises, richly flavored soups, and even raw wraps, but theyre great steamed or sauteed just until bright green, too.
The Delicate Ones 
4. Arugula: The target of many a joke about crunchy liberals, peppery, spicy arugula (“rocket” in the UK) is the quintessential spicy green. It has been around since Roman times (Virgil mentions arugula in Moretum, a short poem about a farmer preparing a meal!); today, youll find it in many traditional southern Italian dishes. Arugula is perfect for amateur gardeners — to go from seed to salad takes just 6-8 weeks, and the plants actually prefer sandy soil and hot temperatures. The spicy heat of arugula is a good contrast to the bitter flavors of other greens, making it a great addition to any salad mix. You can sometimes find bunches of “bolted” arugula, harvested from plants that have gone to seed, at farmers market — save these for sautés, where their extra-peppery, tougher leaves will shine.
5. Spinach: You cant really blame the children of yesteryear for not eating their vegetables: unless youre Popeye, blanched spinach in a can is nothing to write home about. It wasnt until the 1980s that vacuum-sealed bags of fresh spinach became widely available, ushering in a new era of salads (90s-era raspberry vinaigrette, anyone?) and changing the way we eat our greens. The most popular cultivar of spinach is Savoy, which produces crinkly leaves that are hardy enough to stand up to being bagged and transported. The bagged baby spinach you buy in stores is grown from flat-leaf spinach seeds, which have a much milder flavor. If your experience with spinach is limited to those smooth-skinned baby greens, you owe it to yourself to buy a bundle of wrinkly, fully-mature spinach, preferably with the roots still attached — since spinach is a fast-growing, annual plant, many farmers sell the plant whole since the attached roots help them last longer. The deeper, more complex flavor of these leaves is the perfect match for the spices in Indian saag paneer or Iranian yogurt dip.
6. Dandelion: While the weeds in your neighbors yard are probably sprayed with pesticides, the dandelion greens you find at market are perfectly edible. Dandelions are actually an invasive species, brought to North America by Puritans who used the plants for their medicinal value (high in potassium and vitamins A, B, and C, they were used as a cure for jaundice and hepatitis). As invasive species go, dandelion is fairly innocuous — though its the bane of homeowners with gorgeous lawns, it doesnt compete with local plants or damage local animal populations. In the kitchen, dandelion greens pair well with a sharp, fatty dressing to cut their bitter bite, or you can saute them as you would escarole or endive. And if you can get your hands on yellow dandelion flowers, they can be steeped and fermented into dandelion wine with a whopping 10% alcohol content! (Little-known fact: a section about dandelions I wrote for an article in Lucky Peach about invasive species was cut for length. I know a lot about dandelions)
All of these plants are wonderful candidates for your home garden. They can withstand a bit of cold, they reach maturity quickly, and they keep on giving all season, growing new leaves in place of the ones that you harvest. Its winter now, but dont mind the cold weather — they all grow beautifully in greenhouses.
Young leaves (cultivated or wild) are excellent raw in salads, where they add a refreshingly tangy, slightly bitter flavor. Although their leaves aren’t as peppery, dandelion greens can be substituted for arugula in many salads.
Culinary uses for dandelion and arugula also vary. While dandelion leaves can be eaten raw in salads, they can also be sautéed or included in soups, acting as a fantastic substitute for spinach. The blossoms can even be used to make dandelion wine. Arugula, on the other hand, has found a comfortable home in gourmet pizzas, salads, and sandwiches, adding a peppery kick to the finished dish.
In conclusion, the choice between dandelion and arugula proves that not all greens are created equal. Variety is the spice of life, and in this case, it delivers different nutritional outcomes. Depending on your taste preference and nutritional needs, you might select the slightly bitter dandelion or the peppery arugula for your meals.
Regarding various health benefits, both dandelion and arugula support bone and eye health due to their high vitamin K and A contents. Additionally, dandelion leaves may aid digestion and serve as a diuretic, while arugula can lead to strengthened immune response and healthier skin, owing to the vitamins and minerals they provide.
To begin with, let’s get a background understanding of these two greens. Dandelion greens are the leafy parts of the dandelion plant, a flower most commonly regarded as a stubborn garden weed. However, it is rapidly gaining recognition as a healthful addition to cuisine, owing to its rich nutritional content. Arugula, on the other hand, also known as “rocket,” is a staple in Italian cuisine and is renowned for its peppery flavor and delicate leaves.
Dandelion vs arugula in terms of flavor – dandelion leaves have a slightly bitter taste, much like that of endive or radicchio. When young, the leaves’ bitterness is more subdued and they provide a nice crunch in salads. In contrast, arugula delivers a distinct peppery and slightly tart taste. Its bold flavor profile makes it an excellent base for salads or an exciting topping on pizzas or sandwiches.
3. Collards: Did you ever think about how collards are basically flattened cabbage leaves? The two are very close cousins — in fact, the name “collard” is descended from colewort, a loosely-headed cabbage variety grown in the Middle Ages. Today, youll find them in cuisines all over the world, from South America to Eastern Europe to the American South. (And a brief history lesson: collards arent indigenous to Africa, but that signature long-simmered cooking method was brought over by African slaves in the 1800s.) Collards sturdy leaves stand up to braises, richly flavored soups, and even raw wraps, but theyre great steamed or sauteed just until bright green, too.
Every week we get Down & Dirty, in which Nozlee Samadzadeh breaks down our favorite seasonal fruits, vegetables, and more by the numbers.
1(a). Lacinato kale, also called Tuscan or Dinosaur kale. Our senior editor Kristen describes its leaves as “dark, like beveled glass.” Cavolo Nero is the name of a particularly dark-leaved variety of lacinato kale. 1(b). Russian kale, also called Winter kale. The purple accents that you sometimes see in curly kale are even more apparent in this variety.
2. Swiss Chard: Chard and beets are very close cousins, the difference being that the former is cultivated for its leaves while the latter is grown for its roots. (Chard leaves even look like beet leaves, but larger and better-developed.) Pleasantly tender with crunchy, edible stems (dont toss them!) and a mineral-y, slightly bitter taste, chard can be eaten both raw and cooked. Depending on the variety, the stems can be pink, red, orange, or white — “rainbow chard” seed packets are actually just a mix of the different varieties. And why “Swiss,” when the green originated in Italy? Its in honor of the Swiss botanist W.D.J. Koch, who gave the plant its scientific name.
Today were taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families — arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae — but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and theyre all hardier than the fragile salad greens of spring.
Tony’s Tip Of The Day: Dandelion Greens
FAQ
Are dandelion greens the same as arugula?
Who should not eat dandelion greens?
What is another name for dandelion greens?
What taste like dandelion greens?
Are dandelions the same as arugula?
Dandelions are not the same family as arugula, in fact the only thing they have in common is the fact that their plants eventually produce flowers. The resemblance to arugula leaves is mostly coincidental, and once you look at both leaves compared you’ll easily tell them apart.
Are dandelions recommended to eat?
Most salad greens contain essential dietary nutrients, such as vitamins, minerals, and even water. Dandelion can be eaten as a salad green or in soups and has a slightly bitter taste. There are also dandelion wines and teas. Be careful if you’re allergic to plants related to dandelion (such as ragweed, chrysanthemums, marigolds, and daisies) as you may be allergic to dandelion too.
Can you use arugula instead of dandelion?
Yes, you can use arugula in place of dandelion or dandelions in place of arugula. You will have to understand there is a slight difference in flavor, with dandelion leaves being a bit more bitter than arugula. Still you can swap them in a salad, soup, or throw them in with the spinach. What do arugula and dandelion go with ?
Are dandelion greens edible?
Yes, dandelion greens — the toothy-looking leaves of those small, sunny, invasive flowers that overtake fields and yards every spring and fall, are completely edible. The flowers can be harvested for wine, and the leafy greens are actually, believe it or not, delicious. They are also super versatile and cheap.