The 5 Greatest Arugula Substitutes

Do you have any arugula in your fridge? Because of its somewhat peppery taste and nutrient-richness, this dark, leafy green is becoming more popular among home chefs.

Don’t worry if you’re not sure how to cook with arugula or what the finest replacements are.

We’ve got your back.

We’ll give some advice on how to utilize this versatile green as well as our top five arugula replacements below.

Thus, whether you want to add some more taste to your salads or want a nutrient-rich green to your cooked foods, keep reading for all you need to know about arugula.

What is Arugula?

Arugula, often known as rocket salad or roquette, is a brassica family leafy green vegetable.

It has a peppery, nutty flavor that is somewhat bitter.

The dark green leaves have a ruffled texture.

Arugula is abundant in vitamins A and C and low in calories.

It also has a high calcium and iron content.

Arugula may be eaten fresh in salads or cooked in pasta dishes, pizzas, and soups.

It goes nicely with strong tastes like Parmesan cheese, lemon, and garlic.

Look for fresh, crisp greens with no brown stains when buying arugula.

Greens that are wilted or yellowing should be avoided.

Arugula should be kept in a plastic bag or container in the refrigerator.

For the greatest taste, use within two to three days.

Rinse the arugula leaves under cold water and pat dry with a paper towel or salad spinner.

Before using, remove any tough stems.

Arugula may be consumed either raw or cooked.

Add arugula to salads or use as a garnish on soup or pizza to appreciate its spicy taste.

It may also be cooked like other greens and used in meals like spaghetti or omelets.

While cooking arugula, keep in mind that the bitterness will become more noticeable as the cooking time increases.

For optimal results, add the arugula at the end of the cooking time.

The 5 Best Substitutes for Arugula

Never worry if you don’t like the spicy flavor of arugula.

There are plenty more greens that will satisfy your palate just as well.

These are five of the greatest arugula substitutes:

1 – Watercress

Watercress is a leafy green vegetable that tastes crisp and somewhat spicy.

It has a delicate feel comparable to spinach, however it is somewhat more fibrous.

Watercress is often used as a garnish or in salads, but it may also be cooked and served as a side dish.

It is critical not to overcook watercress, since this will cause the leaves to become mushy.

Watercress should only be cooked for a few minutes until wilted for the finest effects.

For a light and refreshing lunch, serve immediately with lemon juice and olive oil.

2 – Endive

Endive is a green vegetable that tastes somewhat bitter.

It is a member of the chicory family, which also includes radicchio and Belgian endive.

Endive leaves are long and curled, growing in a rosette arrangement.

Endive is a versatile vegetable that may be used to add flavor and texture to a variety of dishes.

Endive has a crisp feel when eaten raw.

It may be eaten raw in salads or cooked as a savory side dish.

Endive is also a common element in soups.

Endive leaves are often used as edible cups or wrapping for other recipes.

3 – Mixed Greens

Mixed greens are a tasty and adaptable complement to any meal.

They may be served as a light side dish or as a basis for a more substantial salad.

Mixed greens often contain lettuces like romaine, iceberg, and leaf lettuce.

The leaves are normally delicate and mildly flavored.

Other leafy greens, such as spinach or kale, may be used in certain mixed greens.

These additional components provide a little bitter taste and a slightly harder texture to the mix.

Overall, mixed greens are a nutritious and refreshing alternative that can be eaten in a variety of ways.

4 – Baby Kale

Baby kale is a leafy green vegetable of the Brassica family, which also includes kale, cabbage, and collard greens.

It has a little sweeter taste than the full-grown variety, and its soft leaves are ideal for tossing into salads or soups.

Baby kale has a texture between between spinach and lettuce.

Its tiny leaves are simple to chew, making it an excellent choice for people searching for a healthy and nutritious method to increase their greens intake.

Thus, if you’re seeking for a tasty and easy-to-eat leafy green, baby kale is worth a try.

5 – Radicchio

Radicchio is a bitter, crisp-textured green vegetable.

Radicchio leaves acquire a rich crimson hue when cooked, making them an eye-catching and tasty complement to any recipe.

It is often used in salads, and its taste complements other strong-flavored components such as blue cheese or balsamic vinegar.

Radicchio may also be grilled or roasted, which brings out the inherent sweetness of the vegetable.

Radicchio is a versatile vegetable that will satisfy your taste buds whether you want a little of sharpness or sweetness.

Conclusion

Finally, arugula is a delicious leafy green food that may be utilized in a variety of cuisines.

It has a mildly spicy flavor that complements various cuisines.

If you can’t get arugula or it’s out of season, there are a few options.

Arugula replacements include radicchio, watercress, endive, baby kale, and mixed greens.

Each of these alternatives has a taste comparable to arugula and may be used in many of the same meals.

Remember that some of these greens are more bitter than others when replacing.

Depending on your own preferences, adjust the quantity utilized.