• Greens are among the most nutritious foods available.green vegetables image by Steve Lovegrove from Fotolia.com
  
  Green vegetables are among the most vitamin- and mineral-rich foods in the world, each with its own merits. From kale to collards, mustard to dandelion, if it is green, rest assured it is good for you.
  
  

Kale

• Kale, a close relative of the cabbage, grows abundantly in Central and Northern Europe, as well as North America. It is not a naturally occurring plant, though; it is the result of selective breeding of the mustard plant. Regardless, kale is one of the most vitamin-packed vegetables by volume you can find. One cup of kale contains the recommended daily amount of vitamins A, K and C. In studies, kale has been noted for its link to decreasing the risk of breast, ovarian and colon cancers, as it contains a highly concentrated amount of antioxidants.
  
  

Spinach

• Spinach, unlike kale, must be consumed in large quantities because, when it is cooked, it shrinks by nearly 3/4 of its volume. However, cooked spinach maintains all of the fiber and vitamin C of the fresh leaves.
  
  

Broccoli Rabe

• Broccoli rabe, like kale, is also packed with a great deal of antioxidants and provides almost half of your daily requirement of vitamins C and A in a 3 1/2-oz. serving. It is also packed with fiber, calcium, potassium and folate.
  
  

Swiss Chard

• Swiss chard is a difficult vegetable to eat raw because it is very bitter. Luckily, however, it keeps all of its nutrients even after steaming or cooking. Chard contains high levels of phytochemicals, chlorophyll, iron and soluble fiber, which all help in the prevention of cancer.
  
  

Mustard Greens

• Mustard greens are similar in flavor to horseradish, and, like Swiss chard, are slightly bitter and difficult to consume raw. Tests show that the nutrients in mustard greens also help prevent cancer, heart disease and bone loss.
  
  

Dandelion Greens

• Very few people realize that dandelion greens are not only edible, but extremely nutritious as well. They are high in vitamin A, fiber, potassium, iron, calcium, magnesium, phosphorus, B vitamins, thiamine and riboflavin and are believed to promote digestion and fight off inflammation, jaundice, edema, gout, acne, high blood pressure and constipation.
  
  

Watercress

• Also a member of the cabbage family, watercress is full of vitamins C and B6, as well as magnesium and carotene. Watercress also contains high levels of folic acid and helps facilitate digestion. Due to its distinct peppery taste, watercress is usually eaten raw on salads or in sandwiches.
  
  

Chicory

• Chicory includes radicchio, sugar loaf, large leaf and Belgian endive greens. It is usually eaten as the green base of a salad. Chicory greens are particularly high in calcium (more than kale per serving), iron, potassium, vitamins A and B and was believed in Medieval medicine to help settle upset stomachs.
  
  

Bok Choy

• Bok choy is used in Asian dishes such as stir fries and cabbage salads. It has a thick leaf and a surprisingly sweet taste. A half cup of bok choy provides more than the daily need of vitamin A and the majority of vitamin C. Its stalk contain high levels of calcium, magnesium, folate and potassium.
  
  

Collard Greens

• Famous in the cooking of the Southern U.S., collards are large flat leaves rich in vitamins A, C and K and contain high levels of calcium and fiber, even when cooked.