The flavor is very similar to romaine, but with shorter leaves. Chop just before dressing, for a forkable salad that’s still crunchy.
A small-leafed variety that’s super sweet and can be eaten cooked or raw (think kale caesar).
In comparison to the spinach, blanching and freezing here was a little more out of convenience than abundance-management as you wouldn’t likely eat these raw anyway.
Add at the last moment to any soup, stew, braise, or just sautéed veggies to minimize over cooking.
