The 10 Best Leafy Greens


Microgreens, which are picked one to two weeks after sowing, are rich in nutrients.


Kale is a grown-up superfood. It dominates in beta-carotene, vitamin C, and lutein, a powerful antioxidant that protects vision.


Popeye may have been a better nutritionist than sailor. A new American Journal of Epidemiology research found that eating spinach.

Mustard Greens

These lacy-edged leaves are from the mustard plant. Mustard greens are second to kale in beta-carotene and less harsh and spicy than kale or Swiss chard.


Collard Greens

This Southern favorite's thick, leathery leaves and mild flavor need longer cooking periods. Collards provide more fiber than other leafy greens and a lot of vitamin K, C, and beta-carotene.

Chard Swiss

Swiss chard comes in two main varieties: rainbow chard, with multicolored stems and veins, and white chard. After cooking, both varieties lose their bitterness.


Arugula's spicy taste has made it into numerous rock star chefs' menus. The grocery shop sells it in plastic containers with baby spinach.


If darker greens are too bitter, try this crunchy lettuce. Beta-carotene, folate, potassium, and vitamin C are in romaine. Women with increased vitamin C intakes had lower blood pressure.


To get vitamin K and manganese, a mineral needed for carbohydrate and protein metabolism, make wraps with big, flexible leaves instead of tortillas or flatbreads.


One of America's favorite veggies is nutritionally deficient. Iceberg lettuce has less vitamins, minerals, and disease-fighting antioxidants than darker greens since it's largely water.

Dashed Trail

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