Greens
A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads. Also referred to as "salad greens".
Assorted greens are available by the pound, can also be assembled using greens with a variety of colors, tastes, and textures, such as arugula, radicchio, mizuno, oak and red leaf lettuces, red and white cabbage, dandelion greens, and sorrel.
Baby greens are particularly young leafy vegetables. They tend to be more tender and sweet.