Hy-Vee Recipes and Ideas

Soft, tender leaves with a sweet, light, and fresh flavor.

Best Uses: Sandwiches and Asian chicken wraps

Great for adding a crunch with a mild and light flavor. 

Best Uses: Tacos, nachos, BLTs, and chopped salads

These deep ruby red leaves have a slight bitter flavor and adds balance and contrast to a mixed green salad.

Best Uses: Grilled, mixed with other salad greens, shredded and mixed in to creamy pasta sauces

These classic spring greens have a mild and delicate earthy and sweet flavor.

Best Uses: Leave whole in salads, pastas, and/or soups. Blend in to smoothies and pestos. 

These tender leaves have a mellow yet grassy flavor.

Best Uses: Toppers for sandwiches and tacos, mixed into salads, or blended in to juices and smoothies

Nutty, tangy, and refreshingly peppery, arugula is the most classic Italian leafy green.

Best Uses: Toppers for pizza, sandwiches, and pastas

These sturdy greens have a crispy and crunchy texture with a celery-like flavor. 

Best Uses: Grilled, cooked into stir-fries, and tossed fresh with Caesar dressing

This green has curly leaves that are tinged with yellow and green. Their curly leaves add texture and are slightly bitter.

Best Uses: Added to other salad greens or finely chopped and added to potato salad.

These unusual oval shaped leaves are a complete giveaway. They have a soft texture and slight bitterness.

Best Uses: It's scoop-like shape makes it perfect to hold creamy dips and other stuffed appetizers

This combination of slightly bitter baby greens contains radicchio, endive, and arugula.

Best Uses: Salads topped with sweet fruit or creamy goat cheese.