Lettuce Entertain You Trivia Quiz

Answer:

Leaf vegetables, or greens, are an essential component of the cuisines of most of the world's countries. Although the leaf vegetables eaten in the West are usually cultivated, the edible leaves of a huge array of wild plants form a major part of the diet of the populations of other regions of the world. Low in calories and high in vitamins, minerals and dietary fiber, these vegetables are also very versatile, and can be used either raw or cooked in a wide variety of dishes.

Romaine (known as cos in British English) is the only variety of lettuce on the list. Easily recognizable by its head of tall, dark green leaves with crisp white ribs, it has a slightly bitter taste. It is generally used in salads (though, like other lettuces, it can also be cooked), and is the main ingredient in Caesar salad.

Frisée (also known as curly endive) and escarole are both varieties of endive, which in turn is a kind of chicory. These leaves, characterized by their bitter taste and firm texture, can be used as salad greens, or cooked in various ways. Escarole is especially popular in Central and Southern Italy, where it is widely used in soups and stews, or even as a filling for double-crust pizza.

Chard (also known as Swiss chard or silverbeet) is closely related to beetroot, as both these vegetables are cultivated varieties of the sea beet. This vegetable has large leaves, often with a reddish tinge, and equally large, firm leaf stalks that are often cooked separately. While chard leaves (in particular young ones) can be used raw in salads or as wraps, they are more typically boiled, sautéed, or added to soups and stews.

Sorrel is a herbaceous plant characterized by its sharp, acidic taste - as hinted by its binomial name, Rumex acetosa ("vinegary"). It is used both as a herb and as a vegetable, though its leaves are edible only when they are young. Sorrel leaves can be consumed raw in salads (though they should be eaten sparingly because of their high content of oxalic acid), cooked in soups or stews, or puréed as an ingredient of sauces to accompany fish or meats.

The remaining leaf vegetables are all members of the mustard, or cabbage family (Brassicaceae). Also known as Chinese cabbage, bok choy has a distinctive, bulbous bottom and green leaf blades; it is widely used in the cuisines of East and Southeast Asia, where it is consumed raw, cooked or pickled. Kale is distinguished by its dark green or purple leaves (either flat or curly) that do not form a head. Rich in phytochemicals, it is a key ingredient of hearty winter dishes such as the Tuscan soup known as "ribollita", or the Portuguese "caldo verde".

Mizuna (also known as Japanese mustard) and arugula (also known as rocket) are similar in shape and taste, with their serrated leaves and piquant, peppery flavour. They make excellent additions to mixed salads, as well as a variety of cooked dishes: in Italy, arugula is also popular as a pizza topping. Rapini, or broccoli rabe, has dark green, spiked leaves and clusters of green buds that resemble broccoli heads: its flavour, however, is much more assertive. It is widely used in the cuisines of Rome and Southern Italy, where it is often braised or sautéed with olive oil, garlic and a pinch of red pepper. A popular pasta dish from the region of Apulia is orecchiette (little ears) pasta with sautéed rapini - called "cime di rapa" (turnip tops) in Italian.

The six items listed as incorrect answers are all root vegetables. Daikon (Japanese radish) and kohlrabi (German turnip) also belong to the mustard family.