Kale is packed with vitamins A, C, and K, as well as minerals like calcium and iron. It's hearty and can withstand colder temperatures, making it widely available during winter.
Spinach is rich in iron, vitamin K, and antioxidants like lutein and zeaxanthin, which support eye health. It's versatile and can be used in salads, soups, and stir-fries.
Swiss chard is an excellent source of vitamins A, C, and K, as well as magnesium and potassium. Its colorful stems add visual appeal to dishes, and it can be sautéed, steamed, or added to soups.
Collard greens are high in fiber, vitamins A, C, and K, and calcium. They have a robust flavor and can be braised, sautéed, or added to soups and stews.
Arugula is a peppery leafy green rich in vitamins A, C, and K, as well as folate and calcium. It adds a unique flavor to salads and sandwiches and pairs well with citrus fruits and nuts.
Mustard greens have a slightly spicy flavor and are rich in vitamins A, C, and K, as well as folate and calcium. They can be cooked similarly to collard greens and spinach.
Beet greens are the leafy tops of beetroot plants and are highly nutritious, containing vitamins A, C, and K, as well as iron and fiber. They can be sautéed, roasted, or added to salads.
Turnip greens are the leaves of turnip plants rich in vitamins A, C, and K, as well as calcium and magnesium. They have a slightly bitter flavor and can be cooked like other leafy greens.
Broccoli rabe, also known as rapini, is a cruciferous vegetable rich in vitamins A, C, and K, as well as fiber and iron. It has a slightly bitter taste and pairs well with garlic and olive oil.
Cabbage is a versatile leafy vegetable rich in vitamins C and K, as well as fiber and antioxidants. It can be shredded and used in salads, stir-fries, or soups, or fermented to make sauerkraut.