Lettuce (top left) Most varieties of lettuce are best eaten raw because they have high water content and delicate textures. Darker ones—Romaine and leafy red—are excellent sources of vitamins A and K. Romaine is also a good source of vitamin C and folic acid.

Spinach (top right) This versatile green is tender enough for salad and sturdy enough to use in stir-fries, braises and baked dishes. It’s also one of the most nutritious: It’s an excellent source of vitamins A and K, and a good source of vitamin C and folic acid.

Arugula (bottom left) A member of the mustard family, arugula ranges from nutty-tasting to spicy. Mix it with other greens in a salad or use it as a bed for hot fish or meat. It’s a good source of vitamin A and an excellent source of vitamin K.

Frisée (bottom right) A sturdy green with a slightly bitter taste, frisée has thin, frilly leaves. Use the pale, milder-tasting inner leaves in salads, and the dark green, sturdy outer leaves in braises and soups. Frisée is a good source of folic acid and vitamin C and an excellent source of vitamins A and K.