In addition to the usual suspects like kale and spinach, there are many types of greens that are packed with vitamins A and C, calcium, iron, fiber, and folic acid. From delicately flavored salad greens to hardier greens, these vegetables boast high nutritional value and flavors ranging from bitter to spicy.

And yet, in spite of all their differences in texture and taste, greens are often interchangeable. Most recipes call for some cooking to reduce bitterness, as well as to soften the leaves and stems to make them edible and more palatable. Wilted, blanched, sautéed, braised, or even puréed, greens add great balance and depth to any dish and pair especially well with garlic, lemon, and olive oil. Here, we'll explore ten types of greens and how to cook with them.

1. Kohlrabi Greens

Photo by Charles Masters, food styling by Suzanne Lenzer

Alternate name: Cabbage turnip

Characteristics: German for "cabbage turnip," kohlrabi—reminiscent in shape of a hot-air balloon— is usually found in the marketplace with the stem and leaves still attached to the bulb. The bulb can be eaten raw or cooked, but the leaves do need to be cooked before serving. The easiest method to prepare the leaves is to separate and discard the ribs and then sauté the leaves in olive oil with garlic. The bulb has been incorporated into cuisines around the world, from India to Germany, but it is primarily in the southern part of the United States that the leaves are consumed, usually prepared in a manner similar to collard greens.

2. Bok Choy