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1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.

A sprout from newly germinated beans harvested for use as a vegetable. The sprouts can be obtained from a variety of beans and seeds with alfalfa, broccoli, and mung bean sprouts among the most commonly sought.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves.