It is always a good idea to incorporate vGreen leafy vegetables in your meals. Most of them are loaded with vitamins and minerals, in addition to 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 consume 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, change the lettuce for this one.

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

2. Iceberg lettuce

The dullest 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, this type of dressing together with the slightly cooked lettuce makes it a light and very tasty first course.

3. Arugula

arugula it is better to eat it raw because they are small and delicate leaves that wilt quickly. Technically it is a cruciferous plant, like broccoli.

• Characteristics. The beauty of arugula is that it has a peppery aftertaste, some leaves even sting a little, but with the freshness of the leaves fresh from the refrigerator 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 an accompaniment. For example, on pizzas: a handful on top just at the time of serving.
• Advice. If you prepare a sandwich or sandwich, don’t forget your handful of arugula. It goes well with any ingredient, preferably salty, so don’t be shy about using it.

4. Canons

These grouped 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. In the heat they wilt quickly. Lamb’s lettuce is as comfortable to use as arugula, but without the spicy touch.
• How to take lamb’s lettuce. Use lamb’s lettuce when serving rice, pasta dishes, stews, casseroles, roasted vegetables, empanadas or breadcrumbs. 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, where 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 native to China but is already grown in many parts of the world for its sweet flavor.

• Features. Unlike other lettuces, in which the important thing is the leaves, here it is the stem. It is peeled, cut and cooked or eaten raw. It is crunchy and may remind you 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 like lemon juice and vinegar.

6. Pak choi

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 be tender without falling apart.
• How to take pak choi. You can eat it raw, especially the leaves, but the stalks are better if we cook them a little, either steamed, sautéed with other ingredients or whatever you want. They are very soft and there is no need to remove strands.
• A very easy way to eat it 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. Afterwards, you just have to add a little salt and soy sauce, which doesn’t need anything else.
• Advice. Of course, you can use it in soups, broths and stews. It doesn’t fall apart easily and is always good, whether al dente or well cooked.

7. Celery

You probably think of celery only to make broths, but in reality This vegetable is much more versatile.

• Characteristics. Celery has a sweet and anise flavor, so it will give us a good contrast by using it raw in salads. You just have to cut a stem into 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, sautéed or roasted whole or in pieces, braised, boiled, fried or used as we would other vegetables.