31+ Green Vegetables List (From a Nutritionist)

Yes, squash can be green! Some varieties of green squash include zucchini, romanesco zucchini, cousa squash, pattypan squash, and chayote squash.

Green squash is healthy and contains chlorophyll and other antioxidants as well as Vitamin C. They’re also a good source of beta carotene, B vitamins, and fiber.

I find zucchini to be a particularly mild-tasting green vegetable. I like using it in my recipes for Instant Pot Zucchini and Tomatoes, Vegan Zucchini Brownies (you read that right!), or Air Fryer Zucchini Chips

Microgreens act as a fun garnish for salads, sandwiches, and many other dishes. In addition to being pretty, they are incredibly healthy.

They pack a nutrient punch in a smaller serving. They’re the immature, seedling form of bigger greens like radishes, cilantro, and broccoli and contain as many nutrients as their mature counterparts. These nutrients depend on the microgreen, but can include Vitamin C, chlorophyll, beta carotene, Vitamin K, B vitamins, and Vitamin E.

Learn how to grow broccoli sprouts right on your kitchen countertop. Then, learn how to eat broccoli sprouts and other microgreens, including broccoli microgreens, spinach microgreens, radish microgreens, or arugula microgreens.

See my list of the healthiest microgreens to eat.

Watercress is a leafy green vegetable that is typically eaten raw. It has a peppery flavor and is high in Vitamin C and antioxidants. Some people think watercress is the most healthy green of all!

It is also a good source of calcium and iron. Watercress can be cooked in a variety of ways, including steaming, boiling, or sautéing. It is a healthy addition to any meal, but is most commonly served in a salad.

Kale is a dark, leafy green vegetable that is related to broccoli and cabbage. It has a slightly bitter taste and is a good source of Vitamins A, C, and K. Kale is also high in antioxidants and is considered a superfood.

It can be cooked in a variety of ways, including steaming, boiling, or sautéing. Kale is a healthy addition to any diet.

There are also different types of kale including Lacinato kale (on my list of the best vegetables starting with L), Tuscan kale, Dino kale, and more.

Some of my favorite recipes using kale include:

• Air Fryer Kale Chips
• Kale Juice Recipe
• Erewhon Kale Salad
• Kale Weight Loss Smoothie

Spinach is a leafy green vegetable that has a mild flavor and slightly crunchy texture. It can be eaten raw or cooked, and is a good source of vitamin A, vitamin C, vitamin K, magnesium, and folate.

Spinach can be eaten raw in salads or cooked in various dishes. It is best to cook spinach for a short amount of time, as overcooking can make it tough and bitter.

Baby spinach tends to be more tender than fully-grown spinach leaves.

Try spinach in these yummy recipes:

• Slow Cooker Chicken Stew with Lentils and Spinach
• Green Apple Smoothie with Spinach
• Food Processor Smoothie
• Spinach Juice
• Weight Loss Green Smoothie

Or, see my post on how to freeze spinach.

Swiss chard is a leafy green vegetable that is often used in salads or stir-fries. It has a slightly bitter taste and is a good source of vitamins A, C, and K.

Swiss chard also contains antioxidants and minerals such as potassium, calcium, and magnesium. Swiss chard is sometimes called Rainbow chard, and this is because you can find versions where the stems are colorful colors of red, orange, and yellow.

The stems are edible of both Swiss card and rainbow chard.

It can be cooked by boiling, stir-frying, or steaming. As noted, you can eat the stems of Swiss chard, in addition to the tender leaves. I love using it in my Swiss chard smoothie!

A vegetable that has been cultivated for as long as 2,000 years, asparagus is one of the oldest vegetables known to humans.

It can be found in many different areas around the world and comes in three colors: green, purple and white.

The tips are usually the most tender part of this vegetable while it’s stems are often tough and stringy. To prepare a dish with asparagus you must first snap off or cut off any woody parts at its base then boil or steam it until just cooked through.

Try my recipe for Instant Pot Asparagus.

Celery is a crunchy vegetable that has a mild flavor. It is a great addition to salads or can be eaten as a snack. Celery is also high in fiber and vitamin C. It can be cooked by boiling, steaming, or microwaving.

But, celery in most often eaten raw in the United States. You can actually eat the leaves as well as the stalks, but it’s most common to just eat the washed celery ribs (also called celery stalks).

Celery is a great healthy snack and it’s also great for making Celery Juice! Or, try chopping it finely and adding it to tuna salad or almost any type of salad.

Cucumbers contain a lot of water. They’re cool, refreshing and thirst-quenching. In fact, the word “cucumber” comes from the Arabic word for cucumber, which is khiyar.

What’s great about cucumbers is that they can be used in both sweet and savory dishes! Not to mention that they are rich in vitamins A and C as well as potassium – so you know it’s good for your health too.

But how do you cook with cucumbers? Well there are a few ways: pickling them or adding them to salads, grilling or roasting them, or slicing thinly for sandwiches.

Don’t miss my recipes for Carrot Cucumber Salad, Cucumber Ginger Lemon Water, Cucumber Pico de Gallo, or Cucumber Juice.

Or, make a juice or smoothie using my list of Cucumber Drink recipes.

Most people know green peppers only as a crunchy addition to salads. But these versatile vegetables can be cooked in many different ways, and they have a unique flavor that makes them a great addition to many dishes.

Green peppers are bell peppers that have not yet turned red or yellow.

They typically have a slightly bitter taste, which some people like and others don’t. Green peppers are a good source of vitamin C, and they also contain antioxidants and other nutrients that are beneficial for your health.

Check out what to serve with stuffed peppers or how to freeze peppers.

Tomatillos are a type of Mexican fruit that is green, tomato-like in texture and size, with a papery skin.

Though sometimes called “green tomatoes” or “Mexican tomatoes” to distinguish them from the red variety commonly found in supermarkets, tomatillos are not true tomatoes.

They grow on bushes as opposed to vine plants like regular tomatoes do.

Tomatillos have been cultivated by humans for centuries and were traditionally eaten raw as snacks or used in sauces and salsas because they taste much better when fresh than when cooked.

Collard greens have a thick stem and broad leaves and are related to broccoli, cabbage, and kale.. They can be green or purple in color.

Collard greens are usually cooked by boiling, braising, or steaming. They have a slightly bitter taste and are high in vitamins A, C, and K as well as minerals such as potassium and calcium.

In the United States, we often associate this vegetable with Southern cooking. I like to make a Collard Green Smoothie!

Green onions are a type of scallion that come in many varieties, the most common being a long green onion with white ends. They can be eaten raw or cooked and have a slightly sweet taste when eaten raw.

When used as an ingredient in cooking, they add flavor without adding too much heat. Green onions are also high in vitamin A and low in calories.

Green onions are most commonly served sliced raw on top of salads or tacos.