Boiled greens are leaves cooked for food. They are part of many cuisines, and may be the leaves of common cultivated vegetables, such as spinach

Spinach

Spinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...

, fennel

Fennel

Fennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...

, mustard

Mustard plant

Mustards are several plant species in the genera Brassica and Sinapis whose small mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into the condiment known as mustard or prepared mustard...

, or turnip

Turnip

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...

, or the leaves of wild plants such as dandelion, wild radish

Wild radish

Wild Radish or Jointed Charlock, Raphanus raphanistrum, is a flowering plant in the family Brassicaceae. It is sometimes claimed to be the ancestor of the edible radish, Raphanus sativus...

, and purple amaranth

Amaranthus blitum

Amaranthus blitum, commonly called purple amaranth is an annual plant species in economically important plant family Amaranthaceae....

.

Africa

In certain countries of Africa, various species of nutritious amaranth

Amaranth

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of herbs. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to gold...

 are very widely eaten boiled.

Celosia argentea

Celosia argentea

Celosia argentea, commonly known as plumed cockscomb, is a plant of tropical origin, and is known for its very bright colors.-Description:...

var. argentea or "Lagos spinach" is one of the main boiled greens in West African cuisine

West African cuisine

West African cuisine is a general term referring to many distinct regional and ethnic cuisines in West African nations, with climates ranging from desert to tropical...

.

Greece

In Greek cuisine, khorta (χόρτα, lit. 'greens') are a common side dish, eaten hot or cold and usually seasoned with olive oil

Olive oil

Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...

 and lemon

Lemon

The lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...

.

At least 80 different kinds of greens are used, depending on the area and season, including: black mustard, dandelion, wild sorrel, chicory

Chicory

Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant usually with bright blue flowers, rarely white or pink. Various varieties are cultivated for salad leaves, chicons , or for roots , which are baked, ground, and used as a coffee substitute and additive. It is also...

, fennel

Fennel

Fennel is a plant species in the genus Foeniculum . It is a member of the family Apiaceae . It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves...

, chard

Chard

Chard , is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutrious leaves at the expense of the root...

, kale

Kale

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane , a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming,...

, mallow, black nightshade

Solanum nigrum

Solanum nigrum is a species in the Solanum genus, native to Eurasia and introduced in the Americas, Australasia and South Africa.-Description:Black...

, lamb’s quarters, wild leek

Wild leek

Allium tricoccum — known as the ramp, spring onion, ramson, wild leek, wild garlic, and, in French, ail sauvage and ail des bois — is an early spring vegetable, a perennial wild onion. It has a strong garlic-like odor and a pronounced onion flavor. Ramps are found across North America, from the...

s, hoary mustard

Hirschfeldia incana

Hirschfeldia incana is a species of flowering plant in the mustard family known by many common names, including Shortpod mustard, Buchanweed, Hoary mustard and Mediterranean mustard. It is the only species in the monotypic genus Hirschfeldia, which is closely related to Brassica...

, charlock, Smooth Sow-thistle

Sonchus oleraceus

Sonchus oleraceus is a medicinal plant native to Asia and Europe, which is nutritious food for humans and most livestock.- Nutritive qualities :The common name Sow thistle refers to its...

  and even the fresh leaves of the caper

Caper

Capparis spinosa, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. A caper is also the pickled bud of this plant...

 plant.

Italy

Preboggion, a mixture of different wild boiled greens is used in Ligurian cuisine to stuff ravioli

Ravioli

Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...

 and pansoti. One of the main ingredients of preboggion are borage

Borage

Borage, , also known as a starflower, is an annual herb originating in Syria, but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. It grows to a height of , and is bristly or hairy all over the stems and leaves; the leaves are...

 (Borago officinalis) leaves.
Preboggion is also sometimes added to minestrone

Minestrone

Minestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....

 soup and frittata

Frittata

Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta...

.

United States

In the cuisine of the southern United States

Cuisine of the Southern United States

The cuisine of the Southern United States is defined as the historical regional culinary form of states generally south of the Mason Dixon Line dividing Pennsylvania from Maryland and Delaware as well as along the Ohio River, and extending west to Southern Missouri, Oklahoma and Texas.The most...

 and the traditional cooking of African-Americans

Soul food

Soul food cuisine consists of a selection of foods traditional in the cuisine of African Americans. It is closely related to the cuisine of the Southern United States...

, turnip

Turnip

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...

, collard, kale

Kale

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane , a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming,...

, garden cress

Garden cress

Garden cress is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma...

, mustard

Mustard plant

Mustards are several plant species in the genera Brassica and Sinapis whose small mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into the condiment known as mustard or prepared mustard...

, and pokeweed

Pokeweed

The pokeweeds, also known as pokebush, pokeberry, pokeroot, poke sallet, polk salad, polk salat, polk sallet, inkberry or ombú, comprise the genus Phytolacca, perennial plants native to North America, South America, East Asia and New Zealand...

 greens are commonly cooked, and often served with pieces of ham

Ham

Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...

 or bacon

Bacon

Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...

. The boiling water, called potlikker, is used as broth

Broth

Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...

.