2007-01-22 05:34:01 · 6 answers · asked by Pam W 1 in Food & Drink ➔ Cooking & Recipes
Arugula is actually from the mustard family, rather than the lettuce family. It has a stronger flavor and is usually mixed with other leafy greens. The closest substitutions are Belgian endive, escarole, and dandelion greens, although you can substitute any other leafy green in a salad. If the recipe calls for cooking the arugula, make sure you get something that has a similar texture. Cooking arugula compared to kale, for example, is very different. Arugula has a very light texture and you can quickly saute it in a little fat to wilt it. However, kale (and many other sturdy greens) needs to be steamed first or it will burn before it wilts.
2007-01-22 05:47:57 · answer #1 · answered by swbiblio 6 · 0⤊ 0⤋
Conceivably, any young, flavorful lettuce...raddichio, watercress, etc. But arugula has an almost unique flavorful--a slight, almost peppery bite, with a tinge of bitterness. The flavor of the final dish will probably change significantly by switching greens.
2007-01-22 05:38:16 · answer #2 · answered by Qwyrx 6 · 0⤊ 0⤋
You can substitute any lettuce or spinach for aragula. It's a spicy peppery tasting leaf that's used in salads. It's easy to find and is actually very good.
2007-01-22 05:37:49 · answer #3 · answered by Luvatlanta 6 · 0⤊ 0⤋
You might try coriander or cilantro (same plant)... if in a cooked recipe... If in a salad, any other slightly bitter green leaf... including dandelion greens!
2007-01-22 05:46:01 · answer #4 · answered by waynebudd 6 · 0⤊ 0⤋
I think that's a great idea. I'd prefer Swiss Chard any day. My Chard died but then again I live in Phoenix.
2016-05-23 21:55:23 · answer #5 · answered by Cynthia 4 · 0⤊ 0⤋
I'd go with spinach or watercress...if you can find it. Watercress has about that same peppery bite.
2007-01-22 05:50:14 · answer #6 · answered by chefgrille 7 · 0⤊ 0⤋