Green leafy vegetables are some of the best vegetables we can eat to get our daily requirements for vitamins and minerals and helping to decrease inflammation.
There are lots to choose from, so let me share a list of them and some links to a few recipes you can try.
And at the bottom of the post, you will find a downloadable list with all the nutrition values.
Members of the GFE Nutrition School get food lists like this all the time, so if you’d like to become a member, click here and join us, we’d love to see you inside 
List of Green Leafy Vegetables
- Lettuce
- Spinach
- Swiss chard
- Collards
- Kale
- Beet greens
- Mustard greens
- Dandelion greens
- Fennel
- Alfalfa
- Silverbeet
- Chinese cabbage
- Cabbage
- Bok choy
- Arugula (Rocket)
That’s not an extensive list but is some of the most popular things that are eaten and probably some of the easier things to find at your local grocery store.
5 Green Leafy Vegetable Recipes
- Sauteed Beet Greens
- Raw Kale Salad
- Wombok Salad – wombok is also known as napa or chinese cabbage
- Avocado Cucumber Salad
- Easy colesalw recipe
If you’re not much of a green vegetable eater, give the sauteed beet greens a try (pictured above). My partner doesn’t like many green leafys on their own but he loves the beet greens. They have a sweet flavor just like beets!
CLICK HERE to download the list of green leafy vegetables and all their nutritional values.
Enjoy!
Jedha
Nutritionist & Health Counselor
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