Leaf vegetables, also called greens or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Almost all types of leaf vegetables come from annual plants or biennial plants.

Nutrition

Leaf vegetables are typically low in calories, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, vitamin A, lutein and folic acid.

Preparation

Most types of leaf vegetables may be eaten raw, for example in salads. They may be stir-fried or stewed.

Leaf vegetables stewed with pork are a traditional dish in soul food, and Southern U.S. cuisine.

See also

Category:Leaf vegetables

External links

• Leaf for Life — lists of and information about many leaf vegetables