Are you looking for a list of dark green vegetables to add to your diet? Including plenty of green leafy vegetables in your meals is a great way to increase your nutrient intake and ensure that you’re getting the antioxidants, vitamins, and minerals your body needs. Here are 20 different green leafy vegetables to choose from. Add them to salads, stir-fries, or simply eat them as part of a healthy side dish.
Besides this lesson of green leafy vegetables is very helpful for ESL students who want to improve their English vocabulary.
What are Green Vegetables?
When most people think of vegetables, they picture tough, fibrous greens like kale or spinach. However, there is a wide variety of vegetables that fall into the category of “greens.” This includes leafy greens like lettuce and chard, as well as cruciferous vegetables like broccoli and Brussels sprouts. While each type of green vegetable has its own distinct flavour and texture, they all share one important trait: they are packed with nutrients. Greens are an excellent source of vitamins A, C, and K, as well as minerals like iron and calcium.
They also contain high levels of fibre, which can help to regulate digestion and prevent constipation. Whether you’re looking to boost your vitamin intake or simply add some variety to your diet, greens are a delicious and nutritious option.
How do you eat leafy greens?
Leafy greens are an important part of a healthy diet, offering a range of vitamins and minerals that can boost your health. While you can enjoy them cooked in soups or stir-fries, many people prefer to eat them raw in salads. To prep them for salads, start by washing the greens thoroughly in cool water. Then, spin them dry in a salad spinner or pat them dry with a clean towel.
Once they’re dry, cut or tear the greens into bite-sized pieces. If you’re using hardier greens like kale or Swiss chard, you may also want to massage them with a little bit of olive oil to help soften the leaves. then, add the greens to your salad along with your other favorite ingredients and enjoy!
Green Leafy Vegetables and Definition
1- Cucumber: It is a vegetable that belongs to the gourd family. It has a green outer skin and is mostly made up of water.
2- Celery: It is a type of vegetable in the apiaceae family. Apiaceae plants have hollow stems and leaves that grow close to the ground. The word “celery” is derived from the French word céleri, which means “stalk” or “stem”.
3- Spinach: It is a leafy green vegetable that is rich in vitamins, minerals, and antioxidants. It has a slightly bitter taste and is often used in salads, soups, and stir-fries.
4- Kale: It is a type of cabbage that has dark green or purple leaves. It is a nutrient-dense food and is especially high in vitamins A, C, and K.
5- Swiss Chard: It is a leafy green vegetable that is related to the beet. It has a slightly sweet taste and is often used in salads, soups, and stews.
6- Arugula: It is a type of salad green that has a peppery flavor. It is often used in salads, pizzas, and sandwiches.
7- Collard Greens: They are a type of cabbage with dark green leaves. They are often cooked with ham or bacon and served as a side dish.
8- Bok Choy: It is a type of Chinese cabbage that has white stalks and dark green leaves. It is often used in stir-fries and soups.
9- Mustard Greens: They are a type of cabbage with yellow or green leaves. They have a slightly spicy flavor and are often used in salads, sandwiches, and soups.
10- Watercress: It is a leafy green vegetable that grows in water. It has a mild, peppery flavor and is often used in salads, sandwiches, and soups.
11- Endive: It is a type of lettuce with pointed leaves. It has a slightly bitter flavor and is often used in salads.
12- Radicchio: It is a type of chicory with red or purple leaves. It has a slightly bitter flavor and is often used in salads.
13- Beet Greens: They are the greens that grow on top of beets. They have a slightly sweet taste and are often used in salads, soups, and stews.
14- Turnip Greens: They are the greens that grow on top of turnips. Boston lettuce (Brassica oleracea var. botrytis) is a small, dark-green leafy plant with white and purple flowers that grows in bunches on the ground or in the shade of other plants. It has mild flavor and is frequently utilized in salads, soups, and stews.
15- Sorrel: A sour-tasting green vegetable, chard is a common ingredient in salads, soups, and sauces.
16- Dandelion Greens: They are the greens that grow on dandelions. They are milder than Brussels sprouts, with a slightly biting flavor and frequent use in salads, soups, and stews.
17- Purslane: It is a leafy green vegetable that has a sour taste. It is often used in salads, soups, and sauces.
18- Lettuce: It’s a mild-tasting salad green. It’s frequently used in salads, wraps, and sandwiches.
19- Chicory: It is a type of salad green that has a slightly bitter flavor. It is often used in salads and as a
Green Leafy Vegetables Names
| Broccoli |
| Coriander |
| Stinging nettle |
| Fenugreek |
| Dill leaves |
| Curry leaves |
| Mint |
| Spring onion |
| Chives |
| Punarnava |
| Perilla |
| Grass pea leaves |
| Leek |
| Amaranth leaves |
| Purslane |
| Fennel greens |
| Romaine |
| Turnip greens |
| Sweet basil |
| Rapini |
| Asparagus |
| Saluyot leaves |
| Spinach |
| Celery |
| Water spinach |
| Kale |
| Arugula |
| Garden cress |
| Radicchio |
| Cabbage |
| Drumstick greens |
| Sorrel |
| Mache |
| Swiss chard |
| Mustard greens |
| Parsley |
| Chinese cabbage |
| Collard greens |
| Iceberg |
| Beet greens |
| Endive |
| Watercress |
| Roselle leaves |
| Artichoke |
| Fiddlehead greens |