July 14th, 2009 | 
Author: Info from an older edition of Cooking Pleasures Magazine.
Fresh greens from your garden are a welcome addition to summer meals. Choose seasonings and food pairings that complement rather than mask the flavor of the greens. Here are some suggestions:
- Bitter Greens: Chicory, dandelion, radicchio, escarole, and endive. Season with garlic, olive oil, and bold vinegars. Pair with citrus fruit, hard boiled eggs, aged hard cheeses, and sweet, salty, or smoky meats, fish, and cheeses.
- Sweet Lettuces and Greens: Pea shoots, sunflower shoots, red and green butterhead, red and green romaine, red and green looseleaf lettuce, oak leaf, and mache. Season with fresh herbs, light oils, and sweet and light vinegars. Pair with mild cheeses, shallots, and fruit.
- Spicy Greens: Mustard, cress, sorrel, turnip greens. Season with bold oils, garlic, curry powder, minty herbs and bold spices such as cumin, rosemary, basil, and chile. Pair with cooked onions and smoky meats, fish, and cheeses.
- Sturdy Greens: Arugula, spinach, beet greens chard, kale, baby bok choy. Season with garlic, chile, herbs, and bold oils. Pair with butter, cream sauces, cheese, citrus fruits, and smoky meats and fish.
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