greens

1. Any of various leafy plants or their leaves and stems eaten as vegetables (synset 107725078)
   is a type of: veg, vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
   subtypes:

   • chop-suey greens - succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
   • sprout - a newly grown bud (especially from a germinating seed)
   • beet green - young leaves of the beetroot
   • chard, leaf beet, spinach beet, swiss chard - long succulent whitish stalks with large green leaves
   • salad green, salad greens - greens suitable for eating uncooked as in salads
   • dandelion green - edible leaves of the common dandelion collected from the wild; used in salads and in making wine
   • lamb's-quarter, pigweed, wild spinach - leaves collected from the wild
   • wild spinach - leafy greens collected from the wild and used as a substitute for spinach
   • turnip greens - tender leaves of young white turnips
   • common sorrel, sorrel - large sour-tasting arrowhead-shaped leaves used in salads and sauces
   • french sorrel - greens having small tart oval to pointed leaves; preferred to common sorrel for salads
   • spinach - dark green leaves; eaten cooked or raw in salads
   same as: green, leafy vegetable

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