Vegetables

Leafy greens

A practical guide to leafy greens in natural cooking — types, cooking methods, bitterness management, and easy ways to eat more.

Also known as: kale, spinach, chard, salad greenssautéssoupssaladseggs

TL;DR Leafy greens are one of the highest-leverage foods in natural cooking. Use raw for crunch and cooked for volume. Pair with fat, acid, garlic, and salt.

Categories that help shopping

Tender salad greens: lettuce, spring mix
Tender cooking greens: spinach, baby kale
Sturdy greens: curly kale, collards, chard

Methods

Sauté with garlic and olive oil
Wilt into soups
Massaged kale salads
Eggs and greens skillet

Recipe path: Ginger garlic greens.

Frequently asked questions

What are the easiest greens for beginners?

Baby spinach and romaine are approachable. Kale is excellent once you remove tough stems and cook or massage it properly.

Are bagged greens worth it?

Yes if they help you actually eat greens. Check dates and rinse if needed.

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