DARK, LEAFY GREENS
• Broccoli, bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe, and dandelion greens
WILD GREENS
• Green cabbage, arugula, endive, chicory, lettuce, mesclun, wild greens
EAT in MODERATION
• Spinach, swiss chard, and beet greens are best eaten in moderation because they are high in oxalic acid, which inhibits the absorption of calcium these foods contain
*However, rotating between a variety of green vegetables shouldn't cause nay nutritional consequences in relation to calcium