We put a ton of work in to our salad mixes. Each week, you’ll see slight variations in the types of brassica greens that add loft and texture to the tender buttery lettuce greens that make delicious salads. But if you ever start to look at salad as a chore instead of a joy, consider this option linked here: Cooking Lettuce?
(borrowed from Beth Budra, SFGate, 2006) Including a recipe for:
Stir-Fried Garlic Lettuce adapted from “The Wisdom of the Chinese Kitchen,” by Grace Young