greens


Edible leaves of certain plants such as the beet, collard, dandelion and amaranth; broccoli raab; callaloo; chard; chicory; italian dandelion; kohlrabi; mustard greens.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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Eat Your Greens

Find out how green vegetables like spinach, Brussels sprouts, kale and Swiss chard rate on the "ANDI" (Aggregate Nutrient Density Index) scale, and how you can eat more of them.

Trim Greens with Ease

Hot Tips From Food Network Kitchens' Katherine Alford: Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods.

Soften Tough Greens

Hearty greens like kale, chard and collards are delicious in salads, but you'll want to soften them so they aren't so tough and chewy.

Eat More of Your Greens

You can eat the stems of sturdy greens like Swiss chard, kale and collards. Just note that the stems take longer to cook: When you're chopping, set the stems aside so you can cook them separately

Field Guide to Greens

Spring has sprung and it's time to enjoy nature's bounty of delicious greens. The Kitchen has the roadmap to 3 different types of these flavor-packed veggies and the ultimate dressing parings to accent their flavors.

Salad Greens: A Primer

Pick the right texture and taste for your garden-fresh creation.

New Uses for Leafy Greens

The health benefits of leafy greens are numerous and to eat more of them you'll have to think beyond kale chips and sauteed spinach.

5 Ways to Upgrade Your Wrap with Greens

A wrap is a healthy lunch favorite. Swapping out that flour tortilla for great big greens can make it even healthier.