Kale is a nutrient-dense leafy green loaded with vitamins A, C, and K. It also contains antioxidants and minerals like calcium and iron. Kale is versatile and can be eaten raw in salads, baked into chips, or added to soups and smoothies.
Rich in iron, vitamins A, C, and K, spinach is a versatile green that can be used in salads, cooked as a side dish, added to smoothies, or included in various recipes. It also contains lutein and zeaxanthin, beneficial for eye health.
This leafy green is an excellent source of vitamins A, K, and C, as well as magnesium, potassium, and iron. Swiss chard has colorful stems and slightly bitter leaves, making it a great addition to sautés, soups, or stir-fries.
Collard greens are a good source of vitamins A, C, and K, as well as fiber and calcium. They have a slightly bitter flavor and are commonly used in Southern cuisine, often sautéed, steamed, or added to stews.
While lighter in color than some other leafy greens, romaine lettuce is a good source of vitamins A, K, and folate. It’s commonly used in salads and can be used as a healthy alternative to sandwich wraps.
Arugula is a peppery-flavored leafy green rich in vitamins A, K, and folate. It's often used in salads, sandwiches, or as a topping on pizzas for a distinctive flavor.
This leafy green is exceptionally nutrient-dense, containing vitamins A, C, and K, as well as antioxidants. Watercress has a slightly peppery taste and can be added to salads, sandwiches, or used as a garnish.
Packed with vitamins A, C, and K, along with calcium and potassium, mustard greens have a slightly spicy flavor. They can be used similarly to other leafy greens, such as sautéing or adding to soups.