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A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A leafy green vegetable with a flavor that is slightly bitter tasting. There are different varieties of spinach, which vary in the type of leaves they have, from smooth to very crinkled.

A type of broad-leafed Spinach that is grown in Far Eastern countries to harvest the shoots and leaves of the plant.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

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.