Arugula Substitute: Try These Delicious Greens 

What is Arugula?

Arugula is an edible green that belongs to the brassica family of vegetables (broccoli, kale, Brussels sprouts). It has been around since Roman times and is still one of the most underrated superfoods out there. Its scientific name is Eruca sativa and it has been consumed since ancient times for its many health benefits. It has a strong flavor with a hint of bitterness that makes it very popular among chefs and foodies alike.

Uses and Nutritional Benefits

Uses

• Salads/Sandwiches - Arugula can be enjoyed raw or cooked - try tossing some into your favorite salads or sandwiches for added crunch and flavor.
• Pesto - You can even use it as an ingredient in pesto! If you do decide to cook it though make sure not to overcook it as it will lose its nutritional value quickly when exposed to too much heat.
• Pizza topping - For those seeking a more indulgent pizza experience, consider adding some arugula leaves to your pizza after baking. The peppery taste of this green will provide a delicious and unexpected kick, taking your pizza from good to great. And while at it, why not experiment with some of the best pizza side dishes?

Benefits

• Arugula is packed with vitamins and minerals, including vitamin K, vitamin A, calcium, potassium, magnesium, folate, and iron.
• It is also rich in antioxidants like carotenoids and flavonoids which have been linked to numerous health benefits including reduced risk for cancer and heart disease.

Arugula vs Rocket vs Rucola

• Arugula is the American name for this vegetable, which is also known as “rocket” in Britain, “rucola” in Italy, and “rauke" in German. Other common names for Eruca sativa include garden rocket, eruca, rucoli, rugula, ruchetta, and roquette.
• All three of these names refer to Eruca sativa—a variety of edible leafy green that has been cultivated since Roman times. It is known for its pungent and peppery flavors. 
• Arugula has dark green leaves with a pointed shape that resembles a spear or rocket ship.
• It is important to note that arugula is not the same thing as watercress or lettuce; it belongs to the brassica family which includes broccoli and kale. To identify it from other leafy greens, look for its pointed leaves and piquant flavor.  

List of The Best Substitutes for Arugula

If you’ve ever been in the middle of a recipe and realized you’re out of arugula, don’t panic! There are many alternatives that can be used in place of arugula and still provide you with delicious and nutritious meals. Let’s explore the best substitutes for arugula, as well as how to use them, and why they make such great alternatives.

1. Kale

Kale or baby kale is probably the most popular alternative to arugula; this hearty green works especially well as part of a “power salad” where its crunchy texture stands out against soft ingredients like roasted sweet potatoes and quinoa. Its thick leaves also make it perfect for massaging (literally!) with your favorite dressing—the longer you massage the dressing into the kale leaves the softer they become without losing their shape and integrity (great trick!).

2. Broccoli Rabe

Broccoli rabe (also known as rapini) is a versatile veggie with a slightly bitter taste. It pairs well with olive oil, garlic, and red pepper flakes for an easy side dish—just sauté until tender-crisp. Alternatively, you can add it to your favorite stir-fry recipes or toss it into pasta dishes for an extra nutritional boost. 

3. Mustard Greens

Mustard greens have a peppery flavor similar to arugula but with a bit of an added kick. They work well when substituted in salads or cooked dishes like stir-fries, soups, and stews. Be sure not to overcook them as they can become bitter.

4. Dandelion Greens

As their name suggests, dandelion greens come from dandelions! They have an intense bitterness that makes them ideal for cooking down into soups or stews; remember to pick young leaves since mature ones can be too tough to eat raw (or even cooked). Dandelion greens also work well in pestos and other sauces where their strong flavors will shine through!

5. Turnip Greens

Turnip greens have a unique flavor that is slightly sweet and a bit bitter at the same time. They are also great cooked or raw—raw they are best enjoyed when thinly sliced or chopped into small pieces as part of a salad mix or sandwich filling. When cooked, turnip greens taste great sautéed with garlic and olive oil or added to soups and stews.

6. Radicchio

Radicchio is a leafy vegetable with deep red tones, a crispy texture, and a slightly bitter flavor. It has an earthy sweetness that pairs well with bold flavors like blue cheese, roasted nuts, balsamic vinegar, anchovies, olives, and cured meats. Try adding it to your next salad for a burst of color and flavor! 

7. Frisée

Frisée (also known as curly endive) has lacy leaves that are light green on the outside leading to yellowish inner leaves with a pleasant bitterness. It adds crunch and texture to salads while also providing subtle flavors like nuttiness and sweetness (similar to arugula). Try adding it to dishes like omelets or quiches for an extra layer of flavor.

8. Endive

Endive has crunchy white leaves that are slightly sweet with a hint of bitterness—similar in flavor to chicory. It makes an excellent addition to salads, bringing balance with its mild yet distinct flavors. You can also use endive as wraps for cold cuts or cheeses, adding visual appeal and deliciousness!

9. Spinach

Spinach is a classic replacement for arugula due to its tenderness, mild flavor, and versatility. It pairs particularly well with creamy dressings like Caesar or Ranch. Spinach also makes a great base for mixed-green salads, including other ingredients like shredded carrots, diced tomatoes, sliced radishes or cucumbers, croutons, hard-boiled eggs, and more! There is no limit on what flavors you can add to spinach-based salads; it makes an excellent canvas for all sorts of combinations of ingredients. If you opt to eat it raw baby spinach is tender and mild.

10. Swiss Chard

Swiss chard has a slightly bitter taste similar to arugula but with an earthier flavor. It’s also quite versatile when it comes to cooking—you can sauté it in olive oil with garlic or shallots for a side dish (a favorite of mine!), throw it into soups or stews for extra nutrition, or use it raw in salads (in which case I would recommend slicing it thinly). One note about Swiss chard is that its leaves are quite large so if using them raw in a salad make sure to slice them up finely before adding them in.

11. Mixed Greens

If you don’t have any single greens on hand why not try making a mixed green salad? You can mix together spinach, swiss chard, kale, arugula (if you have some left), herbs like parsley or cilantro – whatever fresh greens you have around! This type of salad often works best when combined with something creamy like feta cheese or avocado slices so that the flavors meld together nicely. Plus, there’s no need to worry about measuring exact amounts – toss in whatever looks good!

12. Watercress

Watercress is an ideal substitute for arugula as it has a similar peppery taste. It can be used in salads, sandwiches, and pesto sauces. It has high levels of vitamins A, C, E, and K; minerals like calcium; and antioxidants that can help boost your immune system. The leaves are smaller than those of arugula but pack just as much punch! 

13. Cabbage Or Napa Cabbage

If you're looking for something with a bit more crunch than watercress but still want the same peppery flavor then cabbage or napa cabbage is an excellent option. Both types have crunchy leaves that are slightly sweet which pairs nicely with other ingredients such as nuts or dried fruit. They are also packed with Vitamins A & C, potassium, and other essential nutrients. Use them in salads or sandwiches for a unique spin on traditional recipes.

14. Lamb's Lettuce

Lamb's lettuce is another great substitute for arugula—it has a milder flavor than arugula but still offers a hint of bitterness. This makes it perfect for adding subtle flavors to salads or soups without overpowering the dish. Lamb's lettuce contains a significant amount of beta-carotene, an antioxidant that the body converts to vitamin A which makes it an excellent choice if you’re looking to get some extra nutrients into your diet without compromising on taste!  

15. Escarole

Escarole is another great option if you’re out of arugula—the leaves are larger and have more texture than most other greens so they can add depth to any dish. The flavor is slightly bitter but still mild enough that it won’t overpower other ingredients in your dish. Escarole is also rich in vitamins A & C, folate, iron, magnesium, potassium, zinc, and more so it’s perfect for getting some extra nutrients into your diet without sacrificing flavor!

Wrap Up: Arugula Substitute

• Fresh greens, like arugula or rocket leaves, offer flavor and variety to salads while also giving our bodies the essential nutrients they require.
• Whether you’re out of arugula or simply looking to switch things up a bit there are plenty of other delicious options available that can be used as substitutions - kale, broccoli rabe, mustard greens, chicory, dandelion greens, turnip greens, radicchio, frisée, endive, spinach, swiss chard, kale, mixed greens, watercress, cabbage or napa cabbage, lamb's lettuce, and escarole can all work wonderfully depending on what flavors you are looking for.
• Don't be afraid to experiment; there's nothing wrong with mixing different greens to get the perfect blend you like! With a bit of creativity, you can whip up something delicious and nutritious every time.