22+ Best Green Vegetables

Green vegetables include any vegetable that’s green, of course! But different types of green vegetables belong to different families and provide you with different phytonutrients.

Here are some common categories of green vegetables that you’ll want to include in your diet.

You may also like these lists of the Best Green Fruits or the Best Orange Vegetables!

Most of these green veggies are low in carbs with very low natural sugars. Best of all, you can find most of these at your local grocery store.

Try adding a new green vegetable to your diet every week in order to get the most variety of antioxidants and health benefits. I’ve included a description of what they look like and taste like, plus some recipes and ideas on how to serve each one.

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.

Dandelion greens are a type of wild lettuce that can be found growing in many parts of the world. They have a bitter taste and are high in vitamins and minerals.

Dandelion greens can be eaten raw or cooked, and are a popular ingredient in salads and soups.

I personally find them to be on the bitter side, so I most often blend them into a green smoothie. You may also like my article on the Health Benefits of Green Smoothies.

Dandelion greens are also on my list of the best gut healing foods!

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 best microgreens.

Don’t forget your herbs when considering green vegetables to add into your diet!

Dried or fresh, herbs are incredibly nutrient-dense green vegetables. Herbs like cilantro, basil, parsley, chives, rosemary, and others contain chlorophyll, antioxidants, beta carotene, Vitamin C, and even anti-fungal properties.

Cooking with herbs will give your dishes better flavor and more nutrients.

Some of my favorite recipes using herbs include my Green Vegetable Juice and my Parsley Juice. If you don’t want to make a juice with herbs, then simply start adding them to your meals as a garnish.

Green beans are a healthy type of vegetable that is long and thin with a green color. They can be eaten cooked or raw, and are a good source of dietary fiber, vitamin C, and vitamin K.

There are three main types of green beans: string beans, snap beans, and French beans. You can buy green beans fresh or frozen.

Some of my favorite recipes with green beans include Salmon Stir Fry, Air Fryer Green Beans and Air Fryer Frozen Green Beans.

Broccoli florets are small, green florets that come off the main stem of the broccoli plant. They are usually cooked by boiling or steaming them, and they have a slightly bitter taste.

Broccoli florets are a good source of dietary fiber, vitamin C, and vitamin K. They are also a good source of cancer-fighting phytonutrients.

Eating broccoli may help protect against cancer, heart disease, and age-related macular degeneration.

I have lots of broccoli recipes on my site that taste good! If you think you don’t like broccoli, then try my Vegan Broccoli Potato Soup, Air Fryer Frozen Broccoli, or Roasted Frozen Broccoli.

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.

Cabbage is a nutritious vegetable that is often used in salads. It has a crunchy texture and a slightly sweet flavor.

Cabbage is a good source of fiber, vitamin C, and potassium. It is also a good source of antioxidants, which can help protect the body from disease.

Cabbage can be cooked in a variety of ways, including boiling, steaming, and frying. I have many cabbage recipes on my site including Cabbage Vegetable Soup, Slow Cooker Cabbage, and Instant Pot Cabbage.

Or, if you are feeling adventurous, try Cabbage Juice!

Bok choy is a type of healthy Chinese cabbage that has a white stalky center and green leaves. It has a mild, slightly sweet flavor and is a good source of fiber, vitamin C, and vitamin A.

Bok choy is a versatile vegetable that can be cooked in a variety of ways, such as steaming, stir-frying, or braising. I try to buy baby bok choy as opposed to the fully-mature bok choy as I think it is more tender.

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.

Some of my favorite recipes using kale include:

• Air Fryer Kale Chips
• Kale Juice Recipe
• Erewhon Kale Salad
• Kale Berry 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

Or, see my post on how to freeze spinach.

Swiss chard is a leafy green vegetable that is often used in salads. 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. It’s a great healthy snack and it’s also great for making Celery Juice!

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.

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 Mesoamericans 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 vegetables are versatile and can fit nicely into almost any meal.

You can saute them, steam or boil them, roast them, or enjoy them raw or blended into a smoothie.

Here are some tips for cooking green vegetables for breakfast, lunch, or dinner:

• For breakfast, finely chop leafy greens like spinach or kale and saute before cooking into a scramble or frittata. Sprinkle with parsley or cilantro for extra nutrients.
• Another breakfast or snack option is a smoothie. Blend spinach, zucchini, cucumber, or mint into your smoothie. You won’t be able to taste the more neutral vegetables and they will add some fiber and nutrients. See my favorite Swiss Chard Smoothie.
• For lunch, throw together a big salad filled with lettuce, some dark leafy greens, and microgreens. Here’s a great kale salad recipe.
• For dinner, enjoy a side of roasted broccoli, okra, or asparagus. Roasting vegetables brings out a natural sweetness and adds a caramelized crunch. The air fryer comes in really handy when you want an easy green vegetable side dish. See all of my healthy air fryer recipes.