Healthiest Leafy Green Vegetables
Due to its vitamins, minerals, and antioxidants, kale is one of the most nutrient-dense plants.
Vegetable and herb seeds create microgreens. Usually 1–3 inches (2.5–7.5 cm).
Kale and spring greens are linked to collards. Thicker, bitter-tasting leaves.
Spinach may be used to soups, sauces, smoothies, and salads.
Cabbage has thick green, white, and purple leaves. Brussels sprouts, kale, and broccoli are also Brassicas.
Beet leaves are seldom utilized in cooking, despite their high nutritious content.