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LEAFY GREENS


These leafy greens are used as cooked vegetables. While they belong to diverse botanical families, they have in common a leafy structure and similar methods of preparation. Except for spinach, which plays a dual role and may be used as a raw salad green, the leafy greens are used as cooked vegetables (also see the Cabbage family cookable leafy greens).

All leafy greens are available twelve months of the year and should be refrigerated immediately after they are purchased.

Beet Greens
Collards
Kale
Mustard Greens
Salsify Greens (Oyster Plant)
Sorrel
Spinach
Sprouts
Swiss Chard
Turnip Greens



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