Arugula is an Italian green with a bright, peppery flavor. Many folks like to add arugula to salad and braising mixes. Often arugula is chopped and added to pasta salads and soups. Arugula is great in salad with some chopped walnuts and cheeses like feta, Romano, Parmesan or blue cheese. Arugula also shines with sauteed onions - caramelized onions, and or hard boiled eggs.
Radicchio is another Italian herb. There are many varieties of radicchio. People have often had the type that looks like a red cabbage with white stems. We grow a treviso type from northern Italy. This pungent herb is a nice accent salad. I cut ribbons to add to tossed green or pasta salads. This herb also is a delicious addition to a braising mix like the arugula above. I like to saute onions and or garlic and add chopped radicchio to wilt. I have also seen recipes for seared marinated radicchio in a cast iron skillet. Grilling would be good as well. Serve with shavings of a hard cheese or mayonnaise with garlic.
Greens are a great accent to add to any meal, and a wonderful source of vitamins!
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