Leafy greens are little powerhouses of nutrition. They help build strong muscles, keep your energy up, and support your body every day.
Whether you toss them in a smoothie, sauté them with garlic, or add them to soups, these greens bring big benefits.
And no, they don’t have to come in boring salad form—these 20 picks are anything but dull.
1. Spinach
Soft, tender, and deeply green, spinach is a classic with a gentle flavor and loads of iron. It’s rich in folate and vitamin K, making it ideal for bones and energy.
Blended into smoothies or wilted into pasta, it disappears in the best way—leaving behind strength-building nutrients without overwhelming the dish.
2. Kale
With its dark curly leaves and earthy bite, kale adds a serious punch to soups and grain bowls. Packed with calcium, vitamin C, and antioxidants, it’s built for power.
Massage it with olive oil to soften the texture or roast it into chips—kale proves strength can be surprisingly crunchy.
3. Swiss Chard
Swiss chard stands out with its colorful stems and silky leaves. Beneath the beauty, it’s a rich source of magnesium, potassium, and fiber.
Sautéed with garlic or folded into frittatas, it offers a mild, slightly salty taste that lifts any savory meal.
4. Arugula
Arugula brings a peppery kick that wakes up any plate. Its bite signals the presence of glucosinolates, compounds linked to muscle recovery.
Tossed into grain salads or layered under roasted veggies, arugula fuels the body while brightening flavors.
5. Collard Greens
Broad and sturdy, collard greens hold up to long cooking and bold seasoning. Their deep green leaves are packed with vitamin A and calcium.
Slow-braise them Southern-style or slice them into ribbons for slaws—either way, they’re hearty and wholesome.
6. Romaine Lettuce
Crisp and slightly sweet, romaine is more than a salad staple. It brings folate, vitamin A, and a cooling crunch.
Grill the whole head for smoky depth or tear it into sandwiches—romaine does more than you think.
7. Dandelion Greens
These wild greens are delightfully bitter and brimming with detoxifying nutrients. High in iron and antioxidants, they support liver and blood health.
Best when balanced with citrus or garlic, they shine in pesto, sautéed dishes, or bold grain bowls.
8. Beet Greens
Often tossed aside, beet greens are actually treasure troves of vitamin K, fiber, and minerals. They carry a mild, slightly sweet flavor with tender stems.
Sauté them like spinach or add to omelets—they make the most of a root vegetable’s leafy crown.
9. Mustard Greens
Zesty and sharp, mustard greens bring heat along with folate, fiber, and vitamin C. Their flavor adds character to any dish.
Steam or stir-fry them with sesame oil, or use raw in spicy salads for a kick that strengthens with flair.
10. Watercress
This delicate green bursts with peppery freshness and high levels of vitamin C. It’s among the most nutrient-dense greens per calorie.
Layer it onto sandwiches or swirl it into soups—watercress adds brightness and a refreshing bite.
11. Turnip Greens
Bitter yet nourishing, turnip greens offer calcium, fiber, and vitamin A in leafy form. They hold up well in hearty preparations.
Try them simmered with broth or cooked down with beans for a Southern-style dish that’s as strong as it is satisfying.
12. Endive
With its crisp pale leaves and slightly bitter bite, endive adds elegance and vitamins to every bite. It’s especially rich in folate and potassium.
Serve it raw with dips or braise it into tender sweetness—endive transitions beautifully between textures.
13. Escarole
Escarole’s broad, ruffled leaves are milder than most bitter greens. It’s a fiber-rich source of vitamin A and iron.
Delicious in soups or sautéed with beans and garlic, it’s a favorite in Italian kitchens for a reason.
14. Bok Choy
This Chinese cabbage offers juicy stalks and tender green leaves. It’s packed with selenium, calcium, and vitamins A and C.
Stir-fry or steam it whole—bok choy holds flavor well and finishes with a refreshing snap.
15. Napa Cabbage
Tender and mild, Napa cabbage is a favorite for slaws and dumpling fillings. It provides folate and lots of vitamin C.
Its gentle flavor pairs well with bold sauces, making it a flexible option for fermented, raw, or cooked dishes.
16. Radicchio
Deep red and bitter, radicchio brings a bold twist and tons of antioxidants. It’s a standout source of vitamin K and copper.
Grill it to mellow the bite or shave it into salads for crunch and color with attitude.
17. Mâche (Lamb’s Lettuce)
Soft, velvety, and subtly nutty, mâche is one of the most delicate greens. It’s rich in omega-3s and B vitamins.
Add it to light salads or nestle it under poached eggs—mâche elevates simple meals with quiet grace.
18. Sorrel
Lemony and tart, sorrel cuts through rich dishes like butter. Its tang signals high vitamin C and iron.
Use it in soups, sauces, or purées for a citrusy edge that enlivens savory recipes.
19. Mizuna
A frilly green with mild pepper notes, mizuna offers folate, antioxidants, and a lively crunch. It’s a staple in Japanese cuisine.
Great in stir-fries or raw in grain bowls, mizuna brings brightness and balance to the table.
20. Tatsoi
Tatsoi’s spoon-shaped leaves are tender and slightly sweet, almost buttery when wilted. It’s loaded with calcium and phytonutrients.
Sauté it lightly or add it to noodle dishes—it’s a quiet powerhouse with a silky finish.