Beet greens, broccoli raab, collards, dandelion greens, kale, mustard greens, Swiss chard, and turnip greens are considered the “greens.” They are the leaves and stems of plants. They are high in Vitamin A, calcium, iron and potassium. My favorite greens are collards, kale and Swiss chard. Sauté greens with a small amount of olive oil and plenty of diced garlic. Then add to whole wheat pasta or serve along side fish.