leaf vegetables 
Leaves of edible plants consumed as vegetables.
Red endive native to northern Italy and having a somewhat bitter taste; it is often served with other types of lettuce.
Formed in a loosely compacted ball, its large soft leaves break off easily; Boston lettuce is a well-known variety of this species.
The most widely sold lettuce in North America, it was initially covered with ice during transport, hence its name.
Related to the curled kale; its differently colored leaves are added to salads, soups and rice, or used to garnish serving platters.
Its leaves are less bitter than those of the curled endive, to which it is related; it is usually eaten raw, in salads.