Greens  a term often used for leafy greens and stems of many young plants in either their wild or their cultivated form that have strong, zingy flavors and they are eaten both cooked and raw.  All of them are similar in composition, but many of them differ in flavor and appearance. The cultivated ones include beet tops, endive, spinach, and kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens, turnip tops, parsley, and cultivated cress and dandelion and many others. Collards, kale, mustard greens, turnip tops, cabbage sprouts, beet tops, dandelion greens, and Swiss chard are cooked in the same manner as Spinach, either chopped, pureed or in some cases raw in salads. Soup greens are not to be confused with greens. Soup greens usually consist of carrots, turnips, onions and celery.

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