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A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A member of the Chinese cabbage family, but it is smaller and has wider leaves, which along with the stalks are a pale green color.

A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.