Are you looking to add more greens to your diet? Are you a fan of Green Vegetables? Greens are a fantastic source of vitamins, minerals, and fiber, making them an essential part of any healthy diet. In this ultimate guide, we’ll explore 17 types of greens and provide you with tips on how to use them.

Are you trying to improve your diet with more superfood veggies – Green Vegetables? Then you definitely need to know the types of greens you are eating and how to use those green vegetables as food with information about nutrition and recipes. Leafy greens are a great way to add nutrition to your meals. Adding a handful of these greens to your leftovers or combining different varieties for a summer salad can do the trick.

Talking about types of greens and green vegetables, check out these healthy and easy green vegetable side dishes that include spinach, swiss chard, kale, watercress, and more. They are all bursting with green goodness!

1. Spinach – First in the list of types of greens as one of the green vegetables

Talking about types of greens and green vegetables, Spinach is a versatile type of green vegetable around the world that can be eaten raw or cooked. It’s an excellent source of iron, calcium, and vitamin A. When buying spinach, look for vibrant green leaves that are crisp and free from any signs of wilting or yellowing.

PINTEREST

INSTAGRAM

I'm so excited to prepare so many #recipes of #drinks, #cocktails, #Moonshine, #food - I'm ready to get down to work! #Moonshinerecipe

One of the most popular ways to use spinach is in salads. It pairs well with a variety of toppings, including nuts, berries, and cheese.

How To Use Spinach

You can also use spinach in smoothies, omelets, and pasta dishes. To cook spinach, sauté it in olive oil with garlic and onion for a simple and tasty side dish. Spinach also works well in soups and stews.

2. Swiss Chard

Swiss chard is also a type of green and is considered a great green vegetable. Swiss chard is a leafy green that comes in a variety of colors, including red, white, and yellow. It’s an excellent source of vitamins A, C, and K, as well as potassium and iron.

How To Use Swiss Chard

Swiss chard is delicious sautéed with garlic and olive oil or added to soups and stews. You can also use it as a substitute for lettuce in salads.

When buying Swiss chard, look for vibrant leaves that are free from any signs of wilting or yellowing.

3. Mustard Greens

Mustard greens have a slightly bitter taste and are often used in Southern cooking. They’re an excellent source of vitamins A, C, and K, as well as calcium and iron. When buying mustard greens, look for leaves that are vibrant and free from any signs of wilting or yellowing.

How To Use Mustard Greens

To cook mustard greens, sauté them in olive oil with garlic and onion for a simple and flavorful side dish. You can also use them in soups and stews.

4. Collard Greens

Collard greens are very nutritious green vegetables, a staple in Southern cooking, and are often served with ham or bacon. They’re an excellent source of vitamins A, C, and K, as well as calcium and iron.

How To Use Collard Greens

To cook collard greens, sauté them in bacon fat with garlic and onion for a classic Southern side dish. You can also use them in soups and stews.

When buying collard greens, look for leaves that are vibrant and free from any signs of wilting or yellowing.

5. Kale

Kale is a trendy green that’s packed with nutrients, including vitamins A, C, and K, as well as calcium and iron. When buying kale, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Kale

Kale is delicious sautéed with garlic and lemon or used in salads. You can also use it in smoothies or as a substitute for lettuce in sandwiches.

6. Arugula

Arugula has a peppery taste and is often used in salads. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying arugula, look for leaves that are dark green and free from any signs of wilting or yellowing.

Arugula is delicious in salads with shaved parmesan and lemon vinaigrette. You can also use it as a pizza topping or sauté it with garlic and olive oil.

7. Watercress

Watercress has a peppery taste and is often used in salads and sandwiches. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying watercress, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Watercress

Watercress is delicious in salads with strawberries and goat cheese. You can also use it as a sandwich topping or sauté it with garlic and olive oil.

8. Bok Choy

Bok choy is a leafy green that’s often used in Asian cooking. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying bok choy, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Bok Choy

Bok choy is delicious in stir-fries with garlic and ginger. You can also use it in soups or as a side dish sautéed with garlic and soy sauce.

9. Broccoli Rabe

Broccoli rabe has a slightly bitter taste and is often used in Italian cooking. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying broccoli rabe, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Broccoli Rabe

Broccoli rabe is delicious sautéed with garlic and nuts or used in pasta dishes. You can also use it as a pizza topping or in soups.

10. Dandelion Greens

Dandelion greens are a slightly bitter green that’s often used in salads. They’re an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying dandelion greens, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Dandelion Greens

Dandelion greens are delicious in salads with goat cheese and balsamic vinegar. You can also use them in soups or sauté them with garlic and olive oil.

11. Endive

Endive has a slightly bitter taste and is often used in salads. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying endive, look for leaves that are crisp and free from any signs of wilting or yellowing.

How To Use Endive

Endive is delicious in salads with blue cheese and walnuts. You can also use it as a pizza topping or sauté it with garlic and olive oil.

12. Escarole

Escarole has a slightly bitter taste and is often used in Italian cooking. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying escarole, look for leaves that are crisp and free from any signs of wilting or yellowing.

How To Use Escarole

Escarole is delicious in salads with parmesan and lemon vinaigrette. You can also use it in soups or sauté it with garlic and olive oil.

13. Frisée

Frisée has a slightly bitter taste and is often used in salads. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying frisée, look for leaves that are crisp and free from any signs of wilting or yellowing.

How To Use Frisée

Frisée is delicious in salads with bacon and blue cheese. You can also use it as a pizza topping or sauté it with garlic and olive oil.

14. Radicchio

Radicchio has a slightly bitter taste and is often used in salads. It’s an excellent source of vitamins A, C, and K, as well as calcium and iron.

When buying radicchio, look for leaves that are crisp and free from any signs of wilting or yellowing.

How To Use Radicchio

Radicchio is delicious in salads with goat cheese and balsamic vinegar. You can also use it as a pizza topping or sauté it with garlic and olive oil.

15. Sorrel

Sorrel has a slightly sour taste and is often used in salads. It’s an excellent source of vitamins A and C.

When buying sorrel, look for leaves that are crisp and free from any signs of wilting or yellowing.

Sorrel is delicious in salads with strawberries and balsamic vinaigrette. You can also use it in soups or sauté it with garlic and olive oil.

16. Tatsoi

Tatsoi is a leafy green that’s often used in Asian cooking. It’s an excellent source of vitamins A and C.

When buying Tatsoi, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Tatsoi

Tatsoi is delicious in stir-fries with garlic and ginger. You can also use it in soups or as a side dish sautéed with garlic and soy sauce.

Image source –Tatsoi Information, Recipes, and Facts (specialtyproduce.com)

17. Mizuna

Mizuna is a leafy green that’s often used in Japanese cooking. It’s an excellent source of vitamins A and C.

When buying Mizuna, look for leaves that are dark green and free from any signs of wilting or yellowing.

How To Use Mizuna

Mizuna is delicious in salads with sesame dressing and grilled chicken. You can also use it in soups or sauté it with garlic and olive oil.

Image source – Mizuna Lettuce Information, Recipes and Facts (specialtyproduce.com)

Conclusion

In conclusion, there are numerous types of greens available, each with its unique flavor and nutritional profile. Whether you’re looking to add more types of greens to your salads or want to incorporate them into your cooking, there’s a green out there for you. So, go ahead and experiment with different greens to find your favorites!

 

---

---

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 

---