7 green leafy vegetables to eat raw or cooked

It is always a good idea to incorporate vgreen leafy vegetables in your meals. Most of them are loaded with vitamins and minerals plus antioxidants. In general, they are foods low in calories and fat but rich in satiating fiber.

In the market we have many types of green leafy vegetables that we can eat raw or cooked, there are better ones for salads and others for roasting. Take a look at some of the most common ones and how you can use them:

1. Trocadero lettuce

If your salads seem bland to you, change the lettuce for this one.

Characteristics. It is meatier, the leaves are more detached, slightly curved, very tender, and it has much more flavor.Combines great with… It goes well with all kinds of dressings and ingredients. Do you fancy a salad with legumes? It looks great with this lettuce.Advice. Since these lettuces are smaller than the typical romaine lettuce, it will be more difficult for them to go bad, because you will consume them sooner. Keep it in the fridge in its bag.

2. Iceberg lettuce

The blandest of lettuces, and yet you can do things with it, such as cook it. Yes, as is.

How to cook it. Cut it in half if it is small or in quarters, wash it well and brown it in the pan on the cut side for a few minutes.Serve with Asian sauces such as teriyaki, yakitori, soy sauce, and rice vinegar, etc. Seriously, these types of dressings along with only slightly cooked lettuce make for a light and very tasty first course.

3. Arugula

rocket it is better to eat it raw because they are small and delicate leaves that wither quickly. Technically it’s a cruciferous, like broccoli.

Characteristics. The beauty of arugula is that it has a peppery aftertaste, some leaves even sting a bit, but with the freshness of the leaves just out of the fridge they create a very pleasant flavor.How to take arugula. Arugula is a very convenient resource because you can take a handful and put it in any dish you make, or as a side dish. For example, on pizzas: a handful on top just at the time of serving.Advice. If you make yourself a sandwich or snack, don’t forget your handful of arugula. It goes well with any ingredient, preferably salty, so don’t hesitate when using it.

4. Canons

These clustered leaves they are rich in iron and calcium, so they are an excellent addition to our salads and fresh dishes.

Characteristics. Although they can be cooked, they are much better fresh due to their texture and delicate flavor. With the heat they wilt quickly. The lamb’s lettuce is as easy to use as the arugula, but without the spiciness.How to take canons. Put on lamb’s lettuce when serving rice dishes, pasta dishes, stews, stews, roasted vegetables, breaded or battered. Dress them with lemon, lime, tahini, flax oil, apple cider vinegar, or your favorite sauces.Besides… They are a great accompaniment to tofu and seitan dishes, as well as soups and broths. Of course also for sandwiches, in which they retain their texture better than lettuce.

5. Chinese lettuce, wosun or celtuce

If you go through any Asian grocery store you will find this vegetable, which It has a long stem and firm green leaves at the end. It is a type of lettuce originally from China but it is already cultivated in many parts of the world for its sweet taste.

Features. Unlike other lettuces, where the leaves are important, here it is the stem. It is peeled, cut and cooked or eaten raw. It is crunchy and can be reminiscent of celery.Advice. It is used in many types of dishes, from stir-fries to salads. The best thing is that sweet touch that combines great with acidic ingredients such as lemon juice and vinegar.

6. Pak choy

Other vegetable of chinese origin that we already find in any supermarket.

Features. Unlike other similar vegetables, such as chard, its flavor is milder, less bitter, and the leaves tend to remain tender without falling apart.How to take pak choi You can eat it raw, especially the leaves, but the leaves are better if we cook them a little bit, be it steamed, sautéed with other ingredients or whatever you want. They are very soft and it is not necessary to remove threads.A very easy way to eat it is to take a whole pak choi, cut it in half, wash it, dry it well and grill or grill it on the cut side. Then, you only have to add a little salt and soy sauce, which does not need more.Advice. Of course, you can use it in soups, broths, and stews. It does not fall apart easily and is always good, al dente or well cooked.

7. Celery

Surely you think of celery only to make broths, but in reality this vegetable is much more versatile.

Characteristics. Celery has a sweet and aniseed flavor, so it will give us a good contrast when used raw in salads. You just have to cut a stem into small pieces and add it to any salad.They combine with… Celery leaves work great as an aromatic herb, just like parsley or basil. The stems can be chopped, fried or roasted whole or in pieces, braised, stewed, fried or used as we would other vegetables.