Practical Well-Being

Leafy, Dark and Green

Tips for cooking with kale, swiss chard, spinach, collards, and other greens.

Leafy, Dark and Green
Pin it

You’ve heard the term, maybe you’ve even danced around them, but what exactly are dark leafy greens? And why are they touted by so many nutritionists?

Dark leafy greens are varied in texture, size and taste but they are grouped into one family because of their bold hunter green hue and common nutrient content. Some of the greens also come in a small variety of colors (purple kale or red swiss chard, for example) and those too provide the same healthy boost as their verdant counterparts. The more color saturation of a fruit or vegetable, the more vitamins and minerals it supplies. So our dark leafy friends pack quite a punch when it comes to being nutrient dense.

The dark leafy family includes kale (green and purple, curly and dinosaur), swiss chard (green, red, and rainbow) collard greens, mustard greens, dandelion greens, spinach, beet greens, and turnip greens. They all are excellent sources of vitamins A and C, calcium, magnesium, iron and potassium. Plant leaves are rich in chlorophyll, thus their robust color, and chlorophyll supports liver function and blood production.