Chard, Collards, Greens, Kale, Mustards, Spinach

Greens are leafy vegetables that can be divided into two groups, those commonly referred to as potherbs because they’re cooked before eating, and those referred to as salad greens because they’re eaten raw. Greens have a large and diverse taxonomy, and are comprised of about 20 different plant families. In addition, there are a large number of other vegetables whose leaves would also be considered greens, but are consumed only as a secondary crop, such as turnips or sweet potatoes. In African American culture, greens have become synonymous with five cooked varieties: spinach, kale, collard, turnip, and mustard greens. Greens may be cool or warm seasonal crops, and cultivated annually or perennially. Easily propagated by seed, they are rapid growers and may be cut continuously all season. Dark leafy greens are among the most nutritious of all vegetables. Research has shown that people who consume greens several times a week had a 43% less chance of eye disease than those who only ate them once a month. Leafy vegetables also contribute significant amounts of vitamins A and C, iron and several other important minerals. Alternatively, salad greens such as lettuce, radicchio, and endive are easy to grow and provide a tasty, raw source of vitamins and minerals.