vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant

chop-suey greens - succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking

sprout - a newly grown bud (especially from a germinating seed)

beet green - young leaves of the beetroot

chard, leaf beet, spinach beet, Swiss chard - long succulent whitish stalks with large green leaves

salad green, salad greens - greens suitable for eating uncooked as in salads

dandelion green - edible leaves of the common dandelion collected from the wild; used in salads and in making wine

lamb's-quarter, pigweed, wild spinach - leaves collected from the wild

wild spinach - leafy greens collected from the wild and used as a substitute for spinach

turnip greens - tender leaves of young white turnips

common sorrel, sorrel - large sour-tasting arrowhead-shaped leaves used in salads and sauces

French sorrel - small tart oval to spearpoint-shaped leaves; preferred to common sorrel for salads

spinach - dark green leaves; eaten cooked or raw in salads