18 Popular Leafy Vegetables (with Pictures)

Lettuce is a renowned leafy vegetable with a mild flavor and crisp texture, employed in salads, sandwiches, and wraps. Thriving in cool climates, lettuce is cultivated in various types, including romaine, iceberg, and butterhead, each offering unique textures and tastes.

It is ideal for its refreshing crunch when enjoyed in both raw and cooked dishes. Lettuce is also appreciated for its quick growth cycle and ability to enhance a wide range of culinary creations with its light, refreshing presence.

Spinach is a leafy green vegetable prized for its tender leaves and slightly earthy flavor. These glossy leaves are mainly for mixing in salads or cooked in a variety of dishes, including soups, stews, and sautés.

Spinach thrives in cooler climates and grows quickly, making it a popular choice for home gardeners. The vibrant green leaves of spinach pair well with a range of ingredients, enhancing the flavor profile of many dishes, smoothies, and even juices.

Kale is a nutrient-dense leafy green renowned for its robust flavor. Often used in salads, smoothies, and soups, kale can be enjoyed raw, sautéed, or baked into chips.

The veggie thrives in cooler climates and is known for its hardiness, being one of the last crops harvested before winter. Kales have a slightly bitter taste that pairs well with ingredients like garlic, lemon, and olive oil.

Cabbage is a leafy veggie commonly used around the world, enjoyed raw and cooked. Known for its dense, leafy heads, cabbage comes in various types, including green, red, and Savoy.

Cabbage can be fermented into sauerkraut or kimchi, adding a tangy flavor to meals, or used fresh in coleslaw and salads for a crunchy texture. Available in cooler climate regions, cabbage is especially popular in winter months.

Additionally, cabbage’s mild flavor allows it to complement a wide range of ingredients, making it a staple in global cuisines.

Arugula is a peppery, leafy green often used to add a spicy kick to salads, pizzas, and sandwiches. The veggie comes with a distinctive, slightly bitter flavor, arugula is a staple in Mediterranean cuisine.

These leafy arugula grow quickly, especially in places with a cool climate. Its tender leaves can be used raw or lightly wilted in warm dishes for a burst of flavor.

Bok choy is a leafy green commonly used in Asian cuisine, known for its mild flavor and crisp texture. It is a type of Chinese cabbage used in stir-fries, soups, and salads.

The vegetable has a refreshing crunch and subtle sweetness to dishes. Its tender leaves and juicy stems can be cooked or eaten raw, adapting to various cooking methods.

Collard green is a hearty, leafy vegetable popular in Southern cuisine, boasting a slightly bitter flavor and robust texture. Traditionally slow-cooked with smoked meats, collard greens absorb rich flavors to enhance its overall profile.

They are often harvested in late fall and winter with broad, sturdy leaves that can be used as wraps or in stews. Collard greens are appreciated for their versatility and ability to complement various ingredients.

Swiss chard is a vibrant, leafy veggie with colorful stems and a slightly bitter taste. Often used in Mediterranean cuisine, these stalks of Swiss chard can be sautéed, steamed, or added to soups and stew.

Interestingly, it is easy to grow and harvest Swiss chard in warm and cool regions. Aside from the tender leaves, the crunchy stalks have a sweet taste incorporated directly with the leaves.

Watercress is a peppery, aquatic, leafy plant used to add a sharp, fresh flavor to salads, sandwiches, and soups. Growing naturally in clean, flowing water, watercress is harvested for its tender leaves and stems.

These small leaves have a slightly spicy taste, and people commonly use them in European and Asian cooking. Watercress can also be enjoyed raw or lightly cooked to add a light green profile to dishes.

Endive is a leafy vegetable with a slightly bitter flavor and crisp texture. Commonly used in French and Belgian cuisine, endive can also be grilled, baked, or braised to enhance its taste.

This vegetable is grown in dark conditions to maintain its pale color and delicate flavor. Endive is prized as a raw snack with dips or incorporated into elegant dishes.

Mustard green is a pungent, peppery green with a leafy texture that adds a bold kick to various dishes. Often used in Southern, Asian, and Mediterranean cuisines, mustard greens can be sautéed, steamed, or added to soups and stir-fries.

Their slightly spicy taste pairs well with garlic, onions, and smoked meats, enhancing a wide range of recipes. Mustard greens bring both flavor and texture to meals, especially popular in cooler regions.

Radicchio is a striking leafy vegetable with a deep red color and bitter flavor. The veggies are used in Italian cuisine for raw consumption, grilled, or roasted.

Ideally, you want to cook radicchio to mellow its bitterness and enhance its natural sweetness. Its bold flavor pairs well with rich ingredients like cheese and nuts, making it a versatile addition to many recipes.

Broccoli raab is a leafy green vegetable boasting a slightly bitter taste and small, broccoli-like florets. Used in Italian and Chinese cuisines, it can be sautéed, steamed, or added to pastas and stir-fries, providing a robust flavor.

Despite its name, broccoli raab is more closely related to turnips than to broccoli. The veggie is typically harvested in early spring or fall, pairing well with garlic, chili flakes, and olive oil.

Turnip green is the leafy top of the turnip plant, offering a slightly bitter and peppery flavor. These greens can be sautéed, boiled, or added to soups and stews in the Southern States.

People usually harvest turnip greens and leaves in the fall and winter for a peak flavor quality. They are valued for their tender leaves and can be cooked with smoked meats, garlic, and spices to enhance their flavor.

Dandelion green is a bitter, nutrient-rich, leafy vegetable used in salads, soups, and herbal teas. They come with a slightly peppery flavor, perfect for sautéing or steaming to soften the texture.

Dandelion greens thrive in a variety of climates and are commonly foraged in the wild and cultivated in gardens. People often cook dandelion green to reduce the bitter profile to ease the overall bitterness.

Malabar spinach is a fast-growing leaf vegetable with thick, heart-shaped leaves and a mild texture. Native to the Indian subcontinent, Southeast Asia, and New Guinea, this tropical vine thrives in hot, humid climates and can reach up to 10 meters long.

Unlike traditional spinach, Malabar spinach prefers full sunlight and warmer temperatures, making it ideal for tropical regions. This versatile vegetable is widely used in various cuisines, from curries in Sri Lanka to stir-fries and soups in Chinese cooking.

It can be found in many Asian supermarkets and farmers’ markets. In addition to its culinary uses, the red-stemmed variety of Malabar spinach has historically been used to produce red dye in China.

Amaranth is a leafy vegetable cherished for its mild, slightly sweet flavor and tender texture. Widely used in various cuisines worldwide, it can be sautéed, steamed, or added to soups and stews.

In Central and South America, amaranth thrives in warm climates and is known for its rapid growth, offering leaves in different shades of red or green. The leaves are even cooked with spices to create flavorful dishes in India.

Chicory is a leafy plant used in salads, cooked dishes, and as a coffee substitute. Traditionally cultivated in Europe, chicory comes with its slightly bitter taste.

Usually, people will blanch the leaves so they become tender and less bitter. The root of chicory, when roasted and ground, is famously used as a coffee additive or substitute, offering a rich, earthy flavor.