Greens (Leaf Vegetables)

(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 or simply as Leafy Vegetables. 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. In India, the common preparations using leafy vegetables are simple sabzi, dal, kootu, poriyal and thuvayal. Greens are also often mixed with chapati, puri dough or dosa batter to improve its nutritional value. 

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 given a brief introduction about each of these greens too. It will be useful if you are trying to add more leafy vegetable to your daily cooking. 

I have listed the greens in alphabetical order for convenience. Please go through and comment below. Also share details about other greens that may be in the list below. 

Amarnath Leaves (Thandu Keerai, Mulai Keerai (முளைக் கீரை), Chowli, Cheera, Thota Kura)

These leaves are known by different names which I have listed above. The speciality of these is that the stem (thandu) is tender and is edible. The leaves are chopped along with the stem and used in preparing poriyal, dal and sabzi with potato. These are avialable in red variety and green variety. 

Amarnath Leaves Chutney

Amaranth Moongdal Curry

Mulai Keerai Masiyal

Balloon Vine (Mudakathan Keerai)

Mudakathan Keerai Kashayam

Mudakathan Keerai Dosa

Beet Leaves

Beetroot are sold along with its greens in most western countries. In India this is not found in markets. In case anyone has beet plants at home, please make use of the leaves. It tastes so good and has a beautiful colour. The leaves goes well with all Indian spices and is perfect for all Indian style preparations.

Kheema Beet Leaves Pasta

Black Nightshade Leaves (Garden Huckleberry, Wonder Berry, Manathakkali Keerai)

Manathakkali Keerai Kootu

Manathakkali Moru

Manathakkali Uppadan

Manathakkali Vathal Kulambu

Bok Choy

Bok Choy Poriyal

Broccolini Leaves

Broccolini Leaves Poriyal

Collard Greens

Collard Greens Poriyal

Dill Leaves

Dill Rice	Dill Dosa	Dill Leaves Kootu	Dill Leaves Sabzi
Greek Tzatziki Sauce	Dill Tur Dal Dhokla

False Daisy (Eclipta Prostrata, Karisalankanni, Bringraj)

This plant has been traditionally used in Ayurvedic medicine. There are two varieties : one with white flowers (vellai karisilankanni) and one with yellow flowers (manjal karisalankanni). The white one is mostly used in the preparation of hair oil, as these leaves are known to prevent hairfall, dandruff and all other kind of hair problems. The yellow one is also good for your hair. Along with that it is also used for the treatment of jaundice, for liver problems and skin diseases. This yellow variety is used to make poriyal, kootu, thuvayal etc.

Fennel Bulb

Fennel Pasta

Fenugreek Leaves

Aloo Methi	Methi Lauki Dal	Methi Matar Malai	Methi Thepla
Methi Pulao	Methi Guava Curry	Matar Methi Malai	Methi Bhaji
Methi Paratha

Ivy Gourd Leaves

Ivy Gourd Leaves Sabzi

Kale

Baked Kale Chips

Green Smoothie

Kale Poriyal

Leeks

Leeks Clear Soup

Mustard Greens

Mustard Greens Curry

Red and White (Daikon) Radish Greens

Radish with Radish Greens / Leaves bhaji

Red Sorrel Leaves (Gongura, Pulicha Keerai)

Red Sorrel Leaves ( Gongura) Chutney

Gongura Pachadi

Snow Peas Leaves

Snow Peas Leaves Poriyal

Spinach (Palak)

Green Smoothie	Spinach Soup	Spinach Curd Curry	Spinach Pizza
Palak Chicken	Palak with Gobi	Palak Aloo	Palak with Sesame Seeds
Palak Puri	Palak (Spinach) Dal	Spinach Rice	Tiranga Halwa
Chicken Roll with Spinach	Lasagna Rollups with Spinach	Spinach Black Eyed Peas Thoran	Quiche
Palak Koshimbir

Turnip Greens

Turnip Greens Poriyal

Veldt Grape (Devil's Backbone, Adamant Creeper, Pirandai)

Pirandai Chutney