Baby greens are exactly that. They are leafy greens like spinach, arugula, kale, chard, bok choy or lettuce harvested a few weeks early so they are smaller in size. Harvesting them early allows the greens to be both more tender and easier to prep because they take less time chopping. Baby greens will perish faster than full-grown plants so use them up quickly while they are still fresh! Like their full-grown counterparts, greens are packed with nutrients, high in fiber and low in calories. Depending on the specific type, they can be good sources of Vitamins A, C and K; calcium and potassium.
Baby greens are always a welcome addition to any raw salad. Mixing and matchign different types create a fun palette of colors and textures. You can also blend raw greens into fruit smoothies.
Toss the greens into warm dishes during their last few minutes of cook time. Baby greens are also delicious topped on pizza and cooked until lightly wilted.