Leafy vegetables are an excellent source of essential vitamins and nutrients, which should be a valuable addition to your vegetable plot and kitchen. Leaf Vegetables can be boiled. steamed or fried, the method you use is entirely down to personal choice, however it is now recognised that boiling them leads to a lot of nutrients being lost by leaching, into the water. Stir frying works well with shredded greens. Cooking in a little olive oil or butter is ideal, adding small quantities of water during cooking will help you reduce the amount of fat required. Cooking this way often brings out the sweetness within these vegetables. For those of you with small gardens, do not forget that selective greens can be planted as space fillers, in an ornamental border, and plants such as Chard can be decorative in their own right.