leavy greens
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English
[edit]Noun
[edit]- Rare form of leafy greens.
- 1943 June 3, The Gettysburg Times, Gettysburg, Pa., page four, column 4:
- “We used to serve 1,400 pounds of spinach a week and the men threw out half of it.” said Lieut. E. J. Anspach, Jr. “Now we have cut out not only spinach but practically all leavy greens.”
- 1975, Pollution Abatement in the Fruit and Vegetable Industry: Basics of Pollution Control, Washington, D.C.: U.S. Environmental Protection Agency, Office of Technology Transfer, pages IV-68–IV-69:
- Equipment used for this purpose includes revolving or vibrating coarse screens to remove sand from spinach and other leavy greens and dirt clods from root vegetables, roller conveyors to separate leaves from tree fruits, and air cleaners to remove loose husks and leaves from corn and vines from green beans and peas.
- 1983, Nancy Bubel, The Country Journal Book of Vegetable Gardening, Brattleboro, Vt.: Country Journal Publishing Company, Inc., →ISBN, page 104:
- Vegetables are supremely important in Chinese and Japanese cuisine. Those ancient cultures have developed many subtly varying strains of food plants; leavy greens that cook quickly, spicy roots, pungent herbs, multipurpose cabbages.
- 1993 August 27, John Martellaro, “Macaluso’s delivers good flavor, lives up to expectations”, in The Kansas City Star, volume 113, number 344, page H-26, column 3:
- The house salad is primarily dark leavy greens garnished with yellow cherry tomatoes, cucumber slices and forgettable chopped black California olives; […]