I'm lukewarm on Arugula. Sometimes I like it, sometimes it's too bitter. But I just can't stomach kale. I've tried.... but I can't. It's too tough crunchy and doesn't have enough flavor to overcome the unpleasant texture.
I want to do an exercise with you. I want you to think about textures you enjoy in the foods you eat. I’m sure you’ll argue that it’s up to context—a solid crunch in some foods might be refreshing, while in others might be a source of alarm, and likewise for softness or chewiness. And you’d be right. But I would argue that each of these mouthfeels at least has a place somewhere on the broad spectrum of food conversation. By contrast, one texture that literally nobody on the face of this planet has ever wanted is “the feeling of a leaf grappling with its own demise all the way down your throat.” A more concise descriptor would be “grabbiness.” A less concise, again, synonym would be “shirty scratchy garbage feel.” This is the sensation that arugula brings to the table and why I will not rest until it is expunged from the pantheon of acceptable salad bases.