7 leafy green vegetables you must eat in winters

Spinach: Rich in iron, vitamins A, C, and K, and antioxidants. It's versatile and can be used in salads, soups, or smoothies.

Kale: A nutrient-dense superfood, high in vitamins K, A, and C. It can be used in salads, smoothies, or cooked as a side dish.

Mustard Greens: These have a peppery flavor and are rich in vitamins A, C, and K. They can be sautéed, steamed, or added to soups.

Swiss Chard: Known for its vibrant stems, Swiss chard is high in vitamins A, C, and K, and can be used in salads or cooked dishes.

Collard Greens: Packed with nutrients, collard greens are often used in Southern cooking. They're high in vitamins A, C, and K and can be sautéed or braised.

Beet Greens: The leaves of beetroot are nutritious and can be sautéed or added to soups for extra flavor and nutrients.

Broccoli Rabe (Rapini): This slightly bitter green is rich in vitamins A, C, and K and can be sautéed or used in pasta dishes.

This information is not DNA's opinion but obtained from media reports