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Types of Green Vegetables

Artichoke​
Artichoke​

Found at supermarkets and farmers markets, artichokes are best prepared by steaming or boiling the green leaves of the flower bud. At the center of the bud is the artichoke heart. This part of the artichoke is most flavorful. According to Better Homes and Gardens, artichokes are easy to grow from seed in most areas.

source: reference.com
Bell Pepper​
Bell Pepper​

The bell pepper (also known as sweet pepper, pepper or capsicum / ˈ k æ p s ɪ k ə m /) is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple.

image: shop4me.biz
Broccoli​
Broccoli​

The USDA also includes broccoli in the dark green vegetable subgroup. A cruciferous vegetable, broccoli is related to cauliflower and cabbage, including kale and bok choy. Like other dark green vegetables, broccoli is a nutrient-dense food.

image: pixabay.com
Brussels ​Sprout​
Brussels ​Sprout​

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages.

Capitata ​Group​
Capitata ​Group​

Green beans are a delicious, nutritious & ubiquitous vegetable. Sold canned, frozen & fresh, and a great addition to a range of dishes from lasagnas to roasts, these beans are great stir-fried, steamed or baked.

Celery​
Celery​

Green vegetables are nature’s multivitamin and are packed with antioxidants and nutrients such as vitamins A, C & K, calcium, potassium and iron, to name a few. These nutrients are necessary for maintaining many different processes in your body, including reducing levels of bad cholesterol, improving your vision, helping to manage your weight and boosting your immunity.

image: pixabay.com
Chard​
Chard​

Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) (/ tʃ ɑːr d /) is a green leafy vegetable that can be used in Mediterranean cooking. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade.

Chinese ​Cabbage​
Chinese ​Cabbage​

1. Napa Cabbage. Also known as: Chinese cabbage Napa cabbage is probably the most well-known, as it's also available in non-Asian supermarkets. It's a large vegetable with white stalks and pale green leaves arranged cruciferously. The shape is oblong. Napa has a mild taste and a soft texture when cooked, and it's the key ingredient in Korean kimchi.

source: thekitchn.com
Collard ​Greens​
Collard ​Greens​

Read the What exactly are collard greens and how do I cook them? discussion from the Chowhound Home Cooking, Collards food community. Join the discussion today.

source: chowhound.com
Common Beet​
Common Beet​

Green beans are a delicious, nutritious & ubiquitous vegetable. Sold canned, frozen & fresh, and a great addition to a range of dishes from lasagnas to roasts, these beans are great stir-fried, steamed or baked.

Common ​Purslane​
Common ​Purslane​

Wild Purslane Plant, A Common “Weed ... Nutrition and Health states that "purslane is the richest source of omega-3 fatty acids of any green leafy vegetable yet ...

image: ebay.in
Endive​
Endive​

Endive is one of the most difficult vegetables in the world to grow, requiring a two-step growing process before it is ready to be enjoyed. The first growth takes about 150 days in the field, where the chicory grows from seed into a leafy green plant with a deep tap root.

source: endive.com
Fennel​
Fennel​

Editor: Brie, fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise.

source: thekitchn.com
Garden ​Asparagus​
Garden ​Asparagus​

Asparagus. Also know as the ... Purslane is most likely readily available in your back yard and for many garden ... Green vegetables bring a lot of benefits to your ...

image: alexnld.com
Green Bean​
Green Bean​

19. Green beans. Green beans are a delicious, nutritious & ubiquitous vegetable. Sold canned, frozen & fresh, and a great addition to a range of dishes from lasagnas to roasts, these beans are great stir-fried, steamed or baked. Green beans are high in carotenoids, namely beta-carotene and lycopene.

Kale​
Kale​

Hail to Kale! Botanical name: Borecole. Thriving even in frost, kale is an easy-to-grow green that keeps on giving: cut the smaller, paler green leaves to anchor or mix into fresh garden salad; use the larger, dark greens for stir-fries, pizza topping, or soup, while the plant keeps right on growing.

Kohlrabi​
Kohlrabi​

What's pale green, looks kind of like a turnip and has little leaves coming out of the top? Must be kohlrabi. Recipes, health benefits and cooking tips for this unusual vegetable.

Leek​
Leek​

Leeks look like overgrown green onions, but have a milder, more delicate flavor than onions. The white base and green stalk are used for cooking in creamy soups, fresh, stocks and more. Leeks can be direct seeded outdoors or started indoors and transplanted into the garden.

source: gurneys.com
Lettuce​
Lettuce​

Dark leafy salad greens, including leaf lettuce and non-lettuce greens, make up a significant portion of the dark green vegetable subgroup. Varied in texture and flavor, these mostly non-bitter greens are typically used in fresh salads.

image: primalhn.com
Mustard ​Greens​
Mustard ​Greens​

Peppery, crispy mustard greens, also known as leaf mustards, are indeed one of the most nutritious green leafy vegetables available around in the winter months. Its lovely top greens, indeed, possess more vitamin-A, K, carotenes, and flavonoid antioxidants than some of the typical fruits and vegetables.

image: dishmaps.com
Okra​
Okra​

Okra is available in two varieties, green and red. Red okra carries the same flavor as the more popular green okra and differs only in color. When cooked, the red okra pods turn green.

image: ripeme.com
Rapini​
Rapini​

Rapini, commonly marketed in the United States as broccoli raab or broccoli rabe / r ɑː b /, is a green cruciferous vegetable. The edible parts are the leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head.

Scallion​
Scallion​

Scallions are a variety of young onion also referred to as green onions and spring onions. A scallion is made up of a white base that has not fully developed into a bulb and long green stalks that resemble chives. Both the white and the green parts are used in recipes and eaten both raw and cooked.

Spinach​
Spinach​

Similar to kale and spinach, it is a leafy green vegetable that is rich in nutrients, the main ones being vitamin K, vitamin A, vitamin C, magnesium, copper and manganese. Swiss chard also contains kampferol, a substance that helps protect your heart, and syringic acid, which helps with blood sugar control.

Watercress​
Watercress​

Watercress ranks as the most nutrient-rich vegetable, while other leafy greens like chard, chicory and lettuce rank well. Turnips, sweet potatoes and grapefruits performed worse. That said, any quantity of vegetables is better than the alternative.

image: cathe.com
Zucchini​
Zucchini​

Dark green vegetables are a subgroup of the vegetable food group, one of five main food groups established by the U.S. Department of Agriculture to promote healthy eating. They include leafy greens and other green veggies, like broccoli.