Including fiber-rich leafy green vegetables in your food choices will help boost fiber intake. Folate helps reduce blood levels of the amino acid homocysteine. High blood levels of homocysteine increase risk of heart disease, especially in people who have normal levels of cholesterol. Approximately 50 percent of the folate in foods is lost in cooking, so be sure to include some raw leafy greens in your weekly food choices. A tender, mustard-flavored green with a bitter flavor is a favorite salad ingredient in many European countries.
Arugula resembles radish leaves in both appearance and taste.
As with all other dark green leafy vegetables, beet greens are an excellent addition to fresh salads, and can be cooked instead of spinach. A tender, mild flavored green with a taste similar to cabbage. Bok choy adds a crispy crunch to salads. Season with garlic, onion, chili peppers, ginger or curry. Dandelion greens are best used when young and tender, and should be used raw or cooked quickly for the best flavor.