Arugula
Arugula contains roughly eight times the calcium, five times the vitamins A, C, and K, and four times the iron as the same amount of iceberg lettuce.
Beet Greens
While the root bulb can endure patiently in cool storage, the greens wilt more quickly and should be eaten as soon as possible.
Bok ChoyTear the leaves from the stalks, slice the stalks crosswise, and cut the leaves coarsely. Bok choy can be used in salads, or it can be steamed too.
BroccoliIt is an excellent source of vitamin C and vitamin A, and a good source of folate.
CabbageCabbage is a great source of cancer-fighting compounds and vitamin C and is wildly low in calories.
Collard GreensThey can lean toward the bitter side, but blanching them quickly in simmering water can help lessen their strength.
Dandelion GreensThey are potassium-rich and have a strong diuretic quality. They have long been used to treat digestive disorders and to treat arthritis and eczema.
KaleThis superfood is a nutrition powerhouse rich in vitamins A and C and many of the antioxidants that health experts implore us to consume.
KohlrabiThis versatile vegetable is rich in fiber, vitamin C and glucosinolates, which break down into compounds that are thought to protect against certain types of cancer.