1. Kale
Kale is rich in minerals, antioxidants and vitamins, particularly vitamins A, C and K. To reap the most benefits, it’s best eaten raw, as cooking reduces the nutritional profile of the vegetable.

2. Microgreens
Microgreens are immature greens, which have been popular since the 1980s. They’re flavorful and packed with nutrients like vitamins C, E and K. What’s more, they can be grown all year.

3. Collard Greens
Collard greens have thick leaves and are bitter in taste. They’re one of the best sources of vitamin K, may reduce blood clots and promote healthy bones.

4. Spinach
Spinach is a popular leafy green vegetable that can be used in a variety of ways. It’s a great source of folate, which may prevent neural tube defects, such as spina bifida, during pregnancy.

5. Cabbage
Cabbage has thick leaves and comes in various colors. It has cancer-protective properties and can be turned into sauerkraut, which offers additional health benefits, such as improving your digestion and supporting your immune system. It may even aid weight loss

6. Beet Greens
Beet greens are edible green leaves found on the tip of beets. They’re full of nutrients, including antioxidants beta-carotene and lutein, which may reduce the risk of eye disorders.

7. Swiss Chard
Swiss chard is rich in color and often incorporated into Mediterranean cooking. It contains the flavonoid syringic acid, which may be beneficial for reducing blood sugar levels. It has an earthy taste and is rich in minerals and vitamins, such as potassium, manganese and the vitamins A, C and K

8. Romaine Lettuce
Romaine lettuce is a popular lettuce found in many salads. It’s rich in vitamins A and K, and a study in rats suggests it may improve blood lipid levels.