5 Spring Greens You’re Probably Not Eating, But Should Be

5 Spring Greens You’re Probably Not Eating, But Should Be 

Turn over a new leaf! Toss in these special lettuces for a health and flavor upgrade.

First is green tango, it tastes mild, with a slight tang similar to endive’s—without the bitterness. The frilly edges of green tango provide nice texture in salads. It’s also good on sandwiches and as decoration. Nutrition perks: Full of vitamins A and C and an excellent source of iron.

Baby romaine, these little leaves taste just like grown-up romaine, but even sweeter and more tender. They’re great in salads, wraps, and pita sandwiches. Nutrition perks: Packed with vitamins A and K, plus folate and iron. 

Mache, mache is delicate, fairly sweet and mild, with a slight crispness. The tender leaves work best in salads that are lightly dressed. Nutrition perks: High in vitamins A and C, as well as calcium and iron.

Tatsoi, the leaves are a bit peppery or mustardy; the crunchy stems are mild. Use the leaves for salads; slice the stems and serve with dip; or throw the whole thing into a stir-fry.

Nutrition perks: Boasts vitamin K and potassium.

The last is Frisee, frisee has an edgy flavor with a somewhat bitter finish. Toss with a warm dressing to soften it a bit in salads. You can also add it to sandwiches. Nutrition perks: Rich in vitamins A and K, and contains iron and folate