alogbati See Malabar spinach.
amaranth (There is also a grain called amaranth.)
beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached. Substitutes: Swiss chard (a very close substitute) OR turnip greens OR spinach (cooks more quickly)
borecole Pronunciation: BORE-cole See kale.
broccoli de rabe
broccoli de rape
broccoli raab = broccolirab = broccoli de rape = broccoli de rabe = brocoletti di rape = brocoletto = rappi = rape = raab = rapini = cima di rapa = cima di rabe = choy sum = Chinese flowering cabbage Notes: This slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. Substitutes: Chinese broccoli (similar, but not as bitter) OR dandelion greens OR Swiss chard OR mustard greens OR turnip greens OR kale OR broccoli (milder, takes longer to cook) OR cauliflower OR watercress
callaloo = callilu = calalou = callau = taro leaf = bhaji = elephant's ear = sag = sagaloo Notes: These huge leaves are about a foot and a half long, and they're a popular vegetable among Pacific islanders and some Asians. Many Western cooks steer clear of them, though, since they must be cooked for at least 45 minutes to an hour to rid them of calcium oxalate, a toxin that irritates the throat if swallowed. Substitutes: Chinese spinach (very close substitute) OR Swiss chard OR sorrel OR spinach OR mustard greens OR turnip greens (Discard the stems first. This may take longer to cook than callaloo.) OR collard greens OR meloukhia
celtuce = asparagus lettuce = stem lettuce Notes: This is a kind of lettuce that's grown for its stalk, which can be peeled, sliced, and stir-fried. Look for it in Asian markets. Substitutes: celery
Ceylon spinach See Malabar spinach.
chaya Substitutes: spinach
Chinese broccoli = Chinese kale = gai lan = gai lum = kai lan Notes: Like rapini, Chinese broccoli has small stems and green heads (which actually are flowers) and lots of leaves. But Chinese broccoli is leafier and less bitter than rapini. It's a great vegetable to stir-fry, but you can also steam or boil it, as you would broccoli. Substitutes: rapini OR broccoli OR bok choy
Chinese flowering cabbage
Chinese mustard cabbage
Chinese mustard greens
Chinese spinach = hiyu = hon-toi-moi = yin choy = een choy = amaranth = hsien tsai Notes: This is similar to spinach, only it's prettier, tastier, and more nutritious. Look for it in Asian markets. Substitutes: spinach (This isn't as delicate as Chinese spinach) OR callaloo
chop suey greens
chrysanthemum leaves = chop suey greens = tong ho = tung ho = garland chrysanthemum = shungiku Notes: This Asian potherb is used to flavor salads, soups, sukiyaki and other dishes. The leaves are usually blanched briefly to soften them and deepen their color, but young leaves can be served raw. Add them to cooked dishes at the last minute, as they become bitter if overcooked. Substitutes: spinach
cima di rabe
cima di rapa
collard greens = collards Notes: This is a favorite of Southern cooks, who often cook them with salt pork or smoked ham hocks. Frozen collards are an acceptable substitute for fresh. Substitutes: kale (crinkled leaves) OR kohlrabi leaves OR bok choy (milder flavor) OR turnip greens OR mustard greens (spicier flavor)
cow cabbage See kale.
gai choy = kai choy = Chinese mustard cabbage = Chinese mustard greens = Indian mustard = leaf mustard Notes: Asian cooks like to pickle this, or else use it in soups or stir-fries. If you find gai choy too pungent to stir-fry, blanch it first in salted water. Substitutes: mustard greens (more pungent) OR broccoli raab
jam leaf jute leaf = West Africa sorrel = krin-krin = saluyot = rau day = Jew mallow Notes: These are tossed into stews in Africa, the Philippines, and Southeast Asia. Substitutes: spinach
kail See kale.
kale = borecole = cow cabbage = kail Pronunciation: KAYL Notes: Kale is a kind of cabbage with dark green, wrinkled leaves. It's prized more for its hardiness than its flavor or delicacy, but it continues to be popular in the South, where it's often cooked as a side dish. Remove and discard the tough center stalks before cooking. Varieties include curly kale, dinosaur kale = black cabbage = lacinato kale, and the popular Red Russian kale = ragged jack kale. Substitutes: collard greens (smooth leaves) OR rapini OR Swiss chard (This cooks more quickly than kale.) OR flowering kale OR cabbage OR napa cabbage OR kohlrabi leaves OR mustard greens OR spinach (in casseroles and souffles)
kohlrabi greens Notes: These can be cooked just like Swiss chard. Remove the stems first if they're too thick. Substitutes: Swiss chard OR collard greens OR kale
kontomire = African spinach Shopping hints: This African green is very hard to find fresh in the United States, and the canned version is terrible. Substitutes: Swiss chard OR spinach
Malabar spinach = Ceylon spinach = saan choy = slippery vegetable = alogbati = mong toi = Vietnamese spinach Notes: This is cooked much like spinach, but it's a bit slimy like okra. It occasionally shows up in Asian markets. Substitutes: spinach OR okra
mustard greens = curled mustard Notes: These are more popular in the South than in the rest of the country. There are red and green varieties, and both have a peppery bite. If the greens are too pungent for your taste, you can tame them by blanching them in salted water. Substitutes: gai choy (less pungent) OR escarole (less pungent) OR kale (less pungent) OR Swiss chard (less pungent) OR spinach (less pungent; cooks more quickly) OR radish greens nettles = nettle leaves Shopping hints: Nettles have long been used in Europe as a substitute for spinach or kale, but they're tricky to use. The tips contain formic acid, a nasty irritant that can give you a serious rash on the outside and cause even more damage on the inside. You can remove the formic acid by cooking and/or soaking the nettles, but don't try this unless you know what you're doing. If you're harvesting your own nettle leaves, select young ones. Substitutes: escarole OR beet greens OR spinach
pumpkin leaves = pumpkin greens Substitutes: Swiss chard OR turnip greens OR chicory OR spinach
purslane = verdolaga Shopping hints: Hispanic cooks especially like these crunchy, mild tasting greens. You can use them raw in salads, or cook them as a side dish. Look for them in Hispanic markets. Substitutes: watercress (milder flavor) OR spinach (milder flavor) OR okra
quail grass Substitutes: spinach
radish greens Notes: These have a peppery flavor, and they're great raw in salads and sandwiches, or you can cook them as you would other leafy greens. The leaves are fairly pungent, though, so a little goes a long way. The greens from young plants are best. Substitutes: mustard greens
saan choy See Malabar spinach.
slippery vegetable See Malabar spinach.
sorrel = rosella = sour grass = dock = sour dock Pronunciation: SORE-uhl Notes: This sour herb is quite popular in France. They like to cook it briefly and make a purée out of it, which they ladle over eggs, fish, meat, and other dishes. It can also be served raw in salads. Substitutes: spinach + lemon zest OR arugula
spinach Equivalents: One pound fresh = 1 cup cooked = 5 ounces frozen Notes: Spinach is packed with nutrients, and it's quite versatile. You can toss it raw into salads, or cook it briefly to make a side dish or soup. Of the two main varieties, smooth leaf spinach = flat leaf spinach = salad spinach is more delicate and better suited to salads than curly leaf spinach. Look for spinach with small, narrow stems--they're younger and more tender. And always use fresh spinach if you can; it's much more palatable than frozen or canned spinach. Substitutes: Chinese spinach (more delicate) OR Swiss chard (more flavorful, but takes longer to cook) OR beet greens (more flavorful, but takes longer to cook) OR sorrel (color fades when cooked; consider adding parsley for color) OR kale (especially in casseroles; takes longer to cook) OR turnip greens (discard stems; takes longer to cook) OR escarole (especially with hot bacon dressings)
Swiss chard = chard = spinach beet = leaf beet = seakale beet = silver beet = white beet Notes: Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply sauté it in olive oil and serve it as a side dish. Red chard = rhubarb chard = ruby chard, with green leaves and red stalks, is slightly more tender and flavorful than white chard = green chard, with white stalks and green leaves, but the two are interchangeable in most recipes. Substitutes: beet greens OR spinach OR turnip greens OR bok choy OR escarole OR mustard greens
turnip greens = turnip tops = turnip salad = Hanover greens Notes: A staple of Southern cuisine, turnips greens are traditionally served with salt pork or ham hocks. The leaves are pungent and slightly bitter, especially older ones, but they become milder when cooked. Don't prepare them with aluminum cookware, as it will affect their flavor and appearance. Substitutes: dandelion greens OR mustard greens OR kale (takes longer to cook) OR collard greens (takes longer to cook, consider blanching first to reduce bitterness) OR Swiss chard (milder flavor) OR spinach (milder flavor)
verdolaga See purslane.
water spinach = swamp spinach = ung choy = long green = kangkong = tangkong Notes: This cooking green is very common in the Philippines. Some varieties have purple stems. Substitutes: spinach OR watercress
Copyright © 1996-2005 Lori Alden