Lettuce is a commonly eaten vegetable in the United States. It is a type of leafy green that is either light or dark in color. Dark-green leafy greens are more nutrient-rich and have antioxidant properties such as beta carotene, which helps form vitamin A in the body and may help lower risks of diseases. It is common to see them contain nutrients such as folate, potassium, and dietary fiber. Greens also have lutein, an antioxidant that contributes to good vision and may help protect macular degeneration in your eyes.
You can mix variations of greens to help your salad with flavor, color, and texture:
For a peppery flavor: arugula or watercress
For leaves that are not green: red-and-white radicchio
For flavor with a “bite”: chicory or escarole
For a mild flavor and delicate green color: mâche, Boston or Bibb lettuce
For a deep-green color: spinach
For a crisp texture: Romaine
Leafy greens can be used for cooking as well. Spinach, kale, and collard greens can be sautéed in a little oil and seasoned with spices such as garlic and a little salt and pepper. Greens will usually shrink in half when cooked. They can also be added to soups, stews, casseroles, and other dishes. For example, you can add them to omelets or homemade soups. Make sure to wash and dry the leaves thoroughly before using and keep them refrigerated. Enjoy them within a few days, so they do not get spoiled or wilted.
Source: https://www.eatright.org/food/nutrition/healthy-eating/different-kinds-of-lettuces-and-greens
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