(Green Leafy Vegetables, Keerai Vagaigal, Mustard greens, Collard greens, Turnip greens, Radish greens, Beet leaves, Kale,Swiss Chard, Bok Choy, Spinach, Amarnath Leaves)
When the leaves of plants are eaten as vegetable, they are referred to as "Greens". Almost all the greens are low in calories, high in iron content, high in vitamins and dietary fibre. They are eaten raw in salad or made into juice or cooked. It can be boiled, steamed, stir-fried or baked
Below, I have shared recipes using different greens - both the ones available in India as well as other greens from around the world. I have arranged the greens in alphabetical order for convenience.
Amarnath Leaves (Thandu Keerai, Mulai Keerai, Chowli, Cheera)
Ivy Gourd Leaves
Red Sorrel Leaves (Gongura, Pulicha Keerai)