Tendergreens are an interesting new addition to the greens family. Good in salads or stir-frys. Arugula, on the other hand, is all about bite-a nice peppery nip. Arugula has a wonderful nutty aroma. Make a simply irresistible salad with arugula, blue cheese, grapes, toasted walnuts, and balsamic vinaigrette.
Collards are a cabbagelike green with smooth leaves and mild taste.
Blanch to cut down on the bitter taste, then cook in chicken stock or with ham hocks, the traditional Southern method. Serve mustard greens with sweet potatoes for a nice taste contrast. Spinach is a great accompaniment to seafood or poultry. Try it steamed, stir-fried, creamed, or wilted. You may not be familiar with bok choy but its a mainstay of Chinese cuisine.