Honestly, it’s not a super complicated club to get into. If you can eat the leaves of the plant and it’s not a head of cabbage (though that’s technically a leafy green too!), you’re in the right ballpark. Mostly, we’re talking about vegetables where the leaf is the main event.
Romaine lettuce? Yes, that’s a leafy green. The peppery arugula that makes your salad taste fancy? Also a leafy green. The kale that you swore you’d like after that one smoothie recipe? Yep, that too. They range from mild and buttery (hello, butter lettuce) to bold and bitter (looking at you, dandelion greens).
It’s a whole family, and like any family, they have very different personalities. Don’t like kale? Try baby spinach. Not a fan of spinach? Mix it with some romaine. There’s no pressure here.
