L'OCAbulary Guide To Leafy Greens
Discover the different flavours and textures of greens, one leaf at a time...
1 min read
L'OCA
Arugula
Known as rocket
in Britain, roquette in France, and ruchetta in Italy, Arugula stands out with its distinctive lobes and ridges.
Enjoyed raw or wilted, Arugula delivers a peppery note to any dish, from salads to sandwiches, pizzas to soups.
FUN FACT: Arugula was once believed to be a popular ingredient in love potions.
Romaine
Known for its long, sturdy leaves, Romaine is often the lettuce of choice for adding a satisfying crunch to a classic Caesar salad, as a topping for a BLT sandwich, in falafel or lettuce wraps, and in tacos.
FUN FACT: Romaine, along with other types of lettuce, contains an abundance of natural sedatives
Spinach
Available year-round, spinach is a popular, nutrient-rich addition to soups, salads, stews, and smoothies.
A great source of iron and protein, spinach is also packed with vitamin A and vitamin C.
Whether in Mediterranean, Middle Eastern, or Indian cuisine, spinach’s pleasantly subtle flavour loves to shine and always pairs exceptionally well with garlic, lemon, berries, feta, and a whole lot more.
FUN FACT: Spinach is in the same family as beets and quinoa
Kale
Kale, a nutrient-rich powerhouse, often comes in three main varieties: red, lacinato, and curly.
Red Kale, with its deep red colour, provides a sweeter and earthier flavour.
Lacinato Kale, with its long, flat leaves offers a slightly bitter taste.
Curly Kale, with its ruffled leaves, boast a bold, peppery profile.
Enjoy each type in salads, soups, stir-fries, and as crispy chips.
FUN FACT: Kale has anti-inflammatory properties and can help regulate blood sugar levels