What are dark green leafy vegetables?
Dark green leafy vegetables are good sources of vitamin A, vitamin C, and calcium. They also are great sources of fiber. The darker leaves have even more of these important nutrients. Some common dark green leafy vegetables are: Swiss Chard, which tastes similar to spinach, is rich in vitamins K, C, and calcium. Swiss chard is best eaten raw in salads, or stir-fried. Chicory, which has a slightly bitter flavor, is rich in vitamins K, C, and calcium. Chicory is best eaten with other greens in salad, or in soups and pasta sauces. Collard Greens, which has an earthy spinachy flavor, is rich in vitamin A and calcium. Collard greens are best if you boil briefly and then add to soups or stir-fry. Arugula, which has a peppery taste, is rich in vitamins A, C, and calcium. Arugula is best eaten raw in salads, or in stir-fry, soups, and pasta sauces. Dandelion Greens, which has a bitter tangy flavor, is rich in vitamin A and calcium. Dandelion greens are best eaten raw in salads or steamed. Kale
