Green vegetables are literally a gold mine of nutrients and phytochemicals. So why does the average American eat green leafy vegetables only once or twice a week? Why are cabbage, broccoli, Brussels sprouts, turnip greens, arugula, and collards rarely seen at the American dinner table? Green is the future, and green vegetables must be a part of that future. Green vegetables are an inexpensive source of so many important nutrients, but in addition, their production does not harm the environment as animal production does.