leaf vegetables [6]![click to hear](/images/speaker.jpg)
Leaves of edible plants consumed as vegetables.
curled endive ![click to hear](/images/speaker.jpg)
The very frilly, somewhat bitter leaves are primarily eaten raw, in salads.
spinach ![click to hear](/images/speaker.jpg)
The vegetable used to make dishes à la Florentine. It is also eaten raw, in salads, and cooked, as a side dish or a stuffing ingredient.
garden sorrel ![click to hear](/images/speaker.jpg)
Its slightly lemon-flavored leaves are traditionally served with fish and veal; it is also used in a puréed soup that is a classic in a number of European countries.
Belgian endive ![click to hear](/images/speaker.jpg)
Its crunchy, slightly bitter leaves are much in demand for salads (used raw) or for such classic recipes as endive and ham au gratin.
garden cress ![click to hear](/images/speaker.jpg)
Picked while very young and sold in bunches; its tiny leaves add a hint of spice especially to salads, sandwiches and sauces.