Arugula, Kale, Mustard Greens, and Watercress

I’ve grouped this crew of greens because of the way we use them. They are wonderful in salads and sandwiches or as a garnish or topping. Arugula, kale, and mustard greens can be eaten both raw and cooked (see Beets, Toasted Barley + Burrata Salad), but watercress shines brilliantly when eaten raw.