Greens

Greens are a general term for edible leafy vegetables, typically consumed for their tender leaves and stems rather than fruit or roots. The category includes a wide variety of species, such as spinach, kale, collard greens, mustard greens, Swiss chard, and various lettuce types often grouped as leaf greens. Greens are grown worldwide and form a staple in many regional cuisines, often prepared by boiling, steaming, sautéing, or eaten raw in salads.

Nutritionally, many greens are rich in vitamins A, C, and K, as well as folate, iron, and calcium, while generally low in calories and high in fiber. Some greens, such as spinach and beet greens, contain oxalates that can affect mineral absorption when eaten raw in large amounts; cooking can reduce oxalate content. Common culinary uses include sautéed greens with garlic, stews, soups, and as a base for salads. Proper storage in the refrigerator helps preserve flavor and texture, with most greens best used within a few days of purchase.

Greens also refers to a global political movement and a family of political parties known as the Greens. Originating in the 1970s and 1980s in Europe, the Green parties emphasize ecological sustainability, climate protection, social justice, human rights, nonviolence, and participatory democracy. They have gained representation in parliaments around the world and influence policy on energy, environment, and biodiversity. Critics point to internal factionalism and debates over coalition strategies. The Greens remain a major force in environmental and progressive politics in many regions.