Instructions: On the eat low fat mailing list, I recently asked the question: Does anyone have a substitutes chart for leafy greens? We couldnt find one on the web. So Ive tried to summarize information from several books:

Mostly the authors distinguish by taste and by texture. They all seem to agree on the following points.

* When substituting, think of a similar taste. If a recipe calls for arugula because it is spicy, then watercress could be used in its place.

* Be aware that similar tasting greens may not have the same texture.

* Each green has a distinctive flavor that would not be confused with another. Just as there are varieties of "peppercorns," there are varieties of peppery tasting greens.

* A few are so unique, they only have one close cousin: for Chicory substitute Radicchio. Mustard and Turnip Greens are interchangeable.

* The substitutes are not always mutual. Sorrel, for example, is extremely delicate and will disintegrate when heated. So we could, in a pinch, substitute very young spinach leaves for sorrel, but we cannot substitute sorrel for spinach in a souffle.

* When in doubt, use spinach: young in salads, mature for everything else.

Make up the difference with seasonings.

* For salads, most of the time, anything goes!

LEAFY GREEN SUBSTITUTES

Peppery-Spicy: Arugula (Rocket), Dandelion, Watercress, Wild Chicory, Nasturtium Leaves

Intrigue (Salads): Belgian Endive, Chicory/Radicchio, Escarole, Young Dandelion, Curly Endive (Frisee), Oriental Kale

Mild Cabbages (Salad and Stirfry): Chinese Cabbage, Bok Choi, Napa Cabbage, Celery Cabbage, Tatsoi, Oriental Kale, Young Mustard/Turnip Greens, Young Arugula, Young Cress

Salad Makings: Lettuce Heads such as Boston Bibb, Iceberg, Cos, Romaine, Butterhead; Loose Leaves (Anything Goes), Mache, Mesclun (Blends), Young Spinach, Pea Shoots (Greens)

Earthy Stalks: Broccoli Raab (Rapini), Mustard /Turnip Greens, Mizuna

(Japanese Greens), Young Cress Bitter Leaves (Braised): Collards, Kale, Mustard/Turnip-Greens, Mature Spinach

Dark Greens, Chewy: Beet Greens, Swiss Chard, Mature Spinach

Spinach: Tender Chard, Wild Orach, Amaranth Leaves

Sour Grass: Sorrel Leaves; Spinach and Sour Lemon Juice

* Recipes Using Goodletts Farmlett Vegetables

* Freezing Greens (Michigan State Extension)

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