Packed with nutrients like iron, calcium, and vitamins A and K, spinach is versatile and can be eaten raw in salads or cooked in various dishes.
A nutritional powerhouse rich in vitamins A, C, and K, as well as antioxidants and fiber. Kale can be enjoyed raw in salads, sautéed, or baked into crispy chips.
With its colorful stems and slightly bitter flavor, Swiss chard is high in vitamins A, K, and C, as well as magnesium and potassium. It can be sautéed, steamed, or added to soups and stews.
Known for its peppery taste, arugula is rich in vitamins A and K, as well as folate and calcium. It's great in salads, sandwiches, or as a pizza topping.
Crisp and refreshing, romaine lettuce is high in vitamins A and K, and also provides fiber and folate. It's perfect for salads, wraps, or sandwiches.
A staple in Southern cuisine, collard greens are loaded with vitamins A, C, and K, as well as calcium and folate. They can be braised, sautéed, or added to soups and stews.
This peppery green is rich in vitamins A, C, and K, and also contains antioxidants like beta-carotene and lutein. It adds a flavorful kick to salads, sandwiches, and soups.
Often overlooked, beet greens are packed with vitamins A, C, and K, as well as iron and calcium. They can be sautéed, steamed, or added to salads.
A staple in Asian cuisine, bok choy is rich in vitamins A, C, and K, and also provides calcium and potassium. It's delicious in stir-fries, soups, or as a side dish.
These young, tender greens are harvested early and pack a nutritional punch. Varieties like broccoli, radish, and pea shoots are high in vitamins and minerals