Leafy Greens 4 articles

Leafy greens are vegetables eaten primarily for their leaves, spanning tender salad greens such as lettuce and spinach and sturdier cooking greens such as kale and chard. They may be served raw, sautéed, wilted into soups, or sold washed in packaged mixes. Leaf blades, stems, ribs, and texture differ widely across the group, so 'leafy greens' is a useful umbrella rather than a single food. Dark leafy types are also commonly discussed in folate and micronutrient contexts.