Definition

Noun (plural): 1. The edible leaves and stems of certain plants, consumed as a vegetable: This term refers to leafy plant parts, typically dark green in color, that are cooked or sometimes eaten raw. 2. A general term for leafy green vegetables: It often denotes a category of vegetables prized for their nutritional value, including vitamins and minerals.

Usage

The word "greens" is almost always used in its plural form to refer to this category of food. It is commonly used in culinary, nutritional, and general contexts. * You buy, wash, cook, or eat greens. * It is often modified by the specific type: collard greens, mustard greens, turnip greens, salad greens.

Examples

• "For dinner, we're having baked chicken with a side of greens."
• "She grows a variety of leafy greens in her garden, like kale and Swiss chard."
• "You should eat more dark leafy greens for their iron content."
• "The recipe calls for two bunches of hearty greens, such as collards."

Advanced Usage / Specific Contexts

• Salad greens: A mix of tender leaves like lettuce, arugula, and spinach, typically eaten raw.
• Cooking greens / Pot greens: Sturdier leaves like kale, collards, and turnip tops, which are usually cooked.
• Braised greens: A common preparation method where greens are slowly cooked in a seasoned liquid.

Variants and Related Words

• Green (adjective): Of the color between blue and yellow; covered with grass or foliage. ()
• Green (noun): The color itself; a piece of public grassy land. ()
  • Note: The singular form "a green" does not mean a leafy vegetable. It refers to the color or a grassy area.

Synonyms

• Leafy vegetables
• Leafy greens
• Potherbs (specifically for greens cooked in soups or stews)

Idioms / Fixed Phrases

• Collard greens, Mustard greens, Turnip greens, Beet greens: Specific types named after the plant they come from.
• Mixed greens: A blend of different types of salad leaves.

Noun

1. any of various leafy plants or their leaves and stems eaten as vegetables