A variety of vegetables are classified as greens, broccoli raab, kale, mustard or turnip greens, spinach, collards, chard, dandelions, escarole, and so on. Look for bright, crisp, firm leaves with no wilting, dry, or yellowing leaves.
one or a mixture of fresh leafy vegetables that can be cooked or eaten raw (e.g. endive, romaine, iceberg, lolla rossa, mustard, kale)