Skip to Main Content
Most greens are a rich source of iron, calcium, magnesium and vitamin K.
Did you know?
Some studies suggest that eating 2-3 servings of green leafy vegetables per week may lower your risk of stomach, breast and skin cancer!
  • Greens is a category of leafy green, nutrient dense vegetables. It includes collards, chard, turnip, kale, mustard greens, swiss chard and more.
  • Leafy greens come in a variety of tastes and textures. Some are sweet and tender, while others are bitter and tough.
  • Choose crisp, deeply colored greens.
  • Different greens contain different nutrients. Most greens contain:
    • Vitamin K to help with the formation of bones, tissues and hormones.
    • Vitamin A to keep eyes and skin healthy and to protect the body against infections.

Rinse greens before eating or cooking with them. To prepare, use a sharp knife to slice along the stem. Remove the leaf and chop or tear as desired.

Try greens:

  • Sautéed with olive oil, garlic and salt
  • Stirred into soups or scrambled eggs
  • Raw as part of a salad or sandwich
  • Keep greens whole until use. Remove discolored leaves before storage. Sturdy greens like kale, collard and swiss chard will last longer than tender greens like spinach.
  • To keep greens fresher for longer, rinse leaves and drain well. Loosely wrap in paper towels and place in a container or plastic bag.
How to slice greens
How to slice greens
How to chop greens
How to chop greens

Share this ingredient information with friends and family

Help end hunger. Join our community.

One mission, many ways to get involved! Receive our email updates.