Dor green vegetables such sandwichees kale, gor, Swiss chard, Leafy greens for sandwiches bok choy are high in Lfafy, minerals, Energy boosting tips for swimmers fiber. Avocado and Tomato Simple Salad. Has a mildly Leafy greens for sandwiches yet slightly bitter flavor with large green and sometimes red, orange and yellow ribbed leaves and thick stalks. Alternately, try mixing a few handfuls of Lolla Rossa leaves with fresh blueberries, crumbled feta, and candied pecans. By Autumn Enloe, MS, RD, LD on February 28, Spinach has a mild taste and can be eaten raw or cooked. Beet Greens, Raw.

Leafy greens for sandwiches -

Then top everything with a handful of torn green leaf lettuce for added freshness and texture. Similar to green leaf lettuce, red leaf lettuce may not have a fancy name, but it still delivers big time when it comes to freshness and flavor. This variety of loose-leaf lettuce is generally considered mild and slightly sweet yet it also still sports a subtly bitter, pepper-like bite.

Because of its deep reddish purple hue, red leaf lettuce should be your go-to lettuce when appearance counts and you want to make a striking dish for a dinner party or Sunday brunch. For example, red leaf lettuce is perfect for making smoked salmon salad rolls. Just wrap smoked salmon, avocado, cucumber, and herbs in softened rice paper and follow with a large red leaf lettuce wrapped around that.

Or make a grilled shrimp appetizer by filling these red leaves with grilled shrimp, diced mango and jicama, and a citrusy dressing. Because of its large size, red leaf lettuce is also ideal for creating a chicken satay cup.

Grill some chicken skewers to crispy perfection. Then simply sit the skewer on the leaf and top with peanut dipping sauce, shredded carrots, and chopped peanuts. It's a dish that looks elaborate but can be prepared in minutes! Rather than being one distinct variety of lettuce, mesclun is actually a blend of a number of different varieties of leafy greens that tend to be the first to sprout each season.

That's where its other name — "spring mix" — actually comes from! Although today, it's a bit of a misnomer since these leaves are now available year-round. Mesclun comes in a variety of shapes and sizes, ranging from rounded to elongated or frilly. The thing that sets these leaves apart is they all tend to be small to medium-sized, and they are all harvested at the earliest stages of plant maturity, when they're at their most vibrant and flavorful, with the greatest crispness and crunch.

Mesclun is of course wonderful in salads. but don't let your creativity stop there. You can use mesclun in stir-fries and fruit smoothies, where it adds a refreshing "green" kick. Or spread it on flatbread, bruschetta, or your favorite pizza before baking for added flavor and texture.

Although arugula isn't officially a member of the lettuce family it's really a cousin to broccoli and cabbage , its often grouped with lettuce because of the appearance of its leaves, which have deep irregularly shaped lobes.

Arugula is also significantly more flavorful than standard lettuce plants. The leaves have a unique peppery, slightly bitter bite that gets more potent as the leaves grow larger and more mature.

In addition to using arugula in salads and sandwiches, it's perfect for a number of different Italian dishes.

Add it as a topping on meat or vegetable pizzas or pair with goat cheese on a homemade flatbread or caramelized onions on a baked crostini. You can also toss sautéed arugula with cooked pasta, garlic, olive oil, and grated cheese or stir it into a risotto.

For show-stopping stuffed chicken breasts, just mix together arugula, cheese, and herbs. Slice a large opening into one side of a raw chicken breast, stuff in the arugula mixture, and then bake until the chicken is done and its juices run clear. Spinach is not technically a member of the lettuce family.

It's actually related to beets, Swiss chard, and a quinoa-like grain called amaranth. Still, Popeye's favorite veggie is widely regarded as one of the most popular leafy greens around — and not just for salads.

Pungent, earthy baby spinach is a great option to add to scrambled eggs, omelets, or frittatas. Their flavor adds a wonderful umami quality to the mixture of cheese and eggs you find in all three breakfast staples.

Spinach can also take a starring role in plant-based spinach quesadillas. Just layer the leaves with the cheese of your choice between two tortillas and then cook until the cheese is melted and the tortillas are crispy. Or, for a healthier alternative to chips, try throwing together a batch of DIY spinach chips.

You can make them in minutes by tossing baby spinach leaves with olive oil, salt, and onion or garlic powder and then spreading them in a single layer on a baking sheet and roasting until crispy. Often referred to as the "king of greens," kale packs a distinct flavor and nutritional profile that sets it apart from lettuce.

A member of the Brassicaceae family which also includes radishes, Brussels sprouts and turnips , kale plants have dark green leaves with a highly textured or ruffled appearance.

Loved or hated by some for its funky and slightly bitter taste, kale adds depth and richness to various dishes and can be eaten both raw or cooked. Using kale in a salad?

Be sure to remove the thick stem which is too tough to chew. Then "massage" the leaves — not by rubbing them between your fingers but instead by tossing them with a bit of vinaigrette or lemon juice which can help to soften them and reduce their natural bite.

In addition to simple kale salads , this leaf is also great blended with avocado in a homemade guac, used in place of seaweed in sushi rolls, or even tossed with berries, oranges, and grapes for a refreshing early morning pick-me-up.

One of the most striking plants in the veggie world, radicchio is famous for its vibrant red or purple leaves and white veins. A relative of the herb chicory, radicchio tends to have a pleasant yet bitter and peppery punch that is ideal for adding a unique flavor to salads and more.

Slice it into thin strips and toss with orange segments and toasted sunflower seeds for a crunchy and refreshing side salad that goes perfectly with grilled meats. Or, for a more savory option, mix thinly sliced radicchio and fennel with fresh dill and parsley and then top with a simple mix of olive oil, lemon juice, salt, and pepper.

Alternatively, grilling or roasting radicchio is a perfect way to bring out its natural sweetness and soften its bitter bite. The heat transforms the leaves, giving them a delightful smoky and caramelized flavor.

You can eat grilled radicchio on its own or use it in place of fresh lettuce on your favorite sandwiches or burgers. Batavia lettuce, or French crisp lettuce as it's sometimes known, is the lettuce to use if you don't like spice.

These mild, sweet leaves are instead often described as being sweet and nutty in flavor. They're also incredibly crisp and tender yet still supply a highly satisfying crunch.

Even kids who are picky eaters tend to like this highly palatable leafy green! Batavia is perfect for a classic garden salad with cherry tomatoes, cucumber slices, shredded carrots, and sliced red onions.

It's also the ideal complement to Mediterranean salads filled with Kalamata olives, feta cheese, and fresh herbs. For a heartier option, consider using Batavia as your lettuce of choice in a wrap made with grilled chicken , shrimp, tofu, or sautéed veggies.

Because of that crunch, Batavia can also be used as a replacement for traditional rice paper in a spring roll or as the "cup" to hold light dishes made with rice, quinoa, roasted vegetables, or grilled tofu.

Known for its elongated shape and pale, tightly packed leaves, endive has a uniquely sharp and tangy flavor profile you don't get with other leafy greens. You can cook endive in a variety of different ways for delicious savory sides. Celtuce is hard to track down at your local grocery store.

Your best option is to head down to an Asian market. The type of lettuce you select for your sandwiches boils down to personal preference. Crunch, nutrition, or flavor? They deliver excellent crunch without overwhelming flavors to distract from tasty condiments.

Or do you want something a little more nutritious? To check off boxes on the food pyramid, leafy greens like green leaf lettuce or arugula are the way to go. For those sandwich artisans looking to add even more flavor, reach for Celtuce or red-leaf lettuce.

Iceberg, romaine, and butterhead are some of the best lettuce for sandwiches. Learn more about how to use each. Iceberg Lettuce.

Romaine Lettuce. Butterhead Lettuce. Green Leaf Lettuce. Red Leaf Lettuce. Vote count: 1. No votes so far! Be the first to rate this post. Hey there! I'm Kim. I love running, cooking, and curling up with a good book!

I share recipes for people who LOVE good food, but want to keep things simple :. Save my name, email, and website in this browser for the next time I comment. MENU Recipes Appetizers Beverages Breakfast Casseroles Copycat Recipes Cookies Seafood Side Dishes Soup Desserts Dinner Crockpot Recipes About Us Privacy Policy Terms and Conditions Contact Us Search 🔎.

Share Pin Email. Best Lettuce for Sandwiches 7 Different Types. Ingredients Iceberg Lettuce Romaine Lettuce Butterhead Lettuce Arugula Green Leaf Lettuce Red Leaf Lettuce Celtuce. Instructions Select your favorite lettuce.

Saute about 6 minutes, then add the baby spinach, and saute another minutes, until all leafy greens are wilted. Add apple cider vinegar. Taste for seasonings, then remove from heat. Divide greens into four equal portions.

Assemble your sandwiches: thinly spread one slice of bread with softened butter. Place buttered-side down and top with one slice of cheese.

Add one portion of the divided sautéed greens, piling them on top of the cheese. Add another slice of cheese on top of the greens.

Top with a piece of bread, and spread the top slice of bread with a thin, even layer of butter. Repeat until your have assembled four sandwiches.

Transfer sandwiches to a pre-heat griddle or large skillet, and cook on each side until the bread is golden brown and cheese is melted, about minutes per side. Remove sandwiches from pan, and let rest minutes. Slice in half, and serve! Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes.

Ultimate Caprese Sandwich.

Leafy Leafy greens for sandwiches vegetables such as kale, spinach, Swiss chard, and Anti-inflammatory foods for athletes choy are Stimulant-free slimming pills in vitamins, minerals, and fiber. Adding a variety of greens sandwichee your ggreens may Leafy greens for sandwiches grerns brain health and lower your risk of heart disease, cancer, and high blood pressure. Leafy green vegetables are an important part of a healthy diet. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline 1. Kale is considered one of the most nutrient-dense vegetables on the planet due to its many vitamins, minerals and antioxidants. Sadnwiches love each sandwlches the main components separately: garlic-y fpr greens plus B vitamins and cardiovascular health, crispy grilled cheese Stimulant-free slimming pills. But whose idea was it to sandwixhes them together? I started out by Electrolyte Science sautéed Leafy greens for sandwiches just as I Cor for any side dish, with lots of olive oil and garlic. I sautéed them quickly, letting salt draw out the moisture and evaporate off. I finished the greens with a splash of apple cider vinegar, because a little acid keeps cooked greens nice and bright, and helps cut through the richness of the cheese and butter these greens are about to meet. They pair well with just about any soup, to help round out a hearty cold-weather meal.