5 Foods That Have More Vitamin K Than Broccoli

Broccoli is a good source of vitamin K. But some common foods have even more, especially in a typical cooked serving. Here are five simple picks, what a typical serving looks like, and easy ways to use them.

Kale

Kale is one of the highest vitamin K foods. A cooked serving usually beats broccoli gram for gram. Curly and lacinato both work.

• What to buy: Bunches with firm leaves and crisp stems. Pre-chopped is fine.
• How to prep: Strip leaves from stems. Slice leaves thin for faster cooking. Save stems for a longer sauté.
• Easy uses:
  • Sauté in olive oil with a pinch of salt until tender.
  • Stir into bean or lentil soup for the last 5 minutes.
  • Massage raw ribbons with lemon and olive oil for salad.
• Flavor tips: A squeeze of lemon or splash of vinegar at the end brightens and cuts bitterness.

Spinach

Spinach packs a lot of vitamin K raw or cooked. Cooking shrinks the leaves, so you end up eating more per serving.

• What to buy: Baby spinach for quick wilt. Bunched mature leaves for better price and less shrinkage.
• How to prep: Rinse well. For mature leaves, remove thicker stems.
• Easy uses:
  • Toss two big handfuls into hot pasta with olive oil and garlic.
  • Fold into omelets, scrambles, or quesadillas.
  • Blend into smoothies with banana and yogurt.
• Flavor tips: Nutmeg, black pepper, and a little grated cheese pair well.

Collard Greens

Collards are very high in vitamin K when cooked. They are sturdy and hold up to braising.

• What to buy: Large, deep green leaves with no yellowing.
• How to prep: Stack leaves, roll into a “cigar,” and slice into thin ribbons.
• Easy uses:
  • Braise with olive oil, garlic, chili flakes, and a splash of vinegar until tender.
  • Simmer with beans and tomatoes for a simple stew.
  • Quick sauté: add a little water, cover 3 to 5 minutes, then finish uncovered.
• Flavor tips: Acid at the end is key. Red wine vinegar, apple cider vinegar, or lemon all work.

Swiss Chard

Chard leaves and stems both bring plenty of vitamin K. The stems need a little more time than the leaves.

• What to buy: Rainbow or green chard with crisp, colorful stems.
• How to prep: Separate stems from leaves. Slice stems small so they soften fast.
• Easy uses:
  • Sauté stems with onion first, then add leaves to wilt.
  • Toss with chickpeas and lemon for a 10-minute side.
  • Layer under roasted fish or chicken to catch the juices.
• Flavor tips: Garlic, lemon zest, and olive oil keep it bright. A few raisins and toasted nuts are classic.

Parsley

Parsley is richer in vitamin K than most people expect. Treat it like a leafy green, not just a garnish.

• What to buy: Flat-leaf (Italian) parsley has a softer texture, but curly works too.
• How to prep: Wash, dry well, and chop leaves and tender stems.
• Easy uses:
  • Make chimichurri or pesto and spoon over fish, eggs, or beans.
  • Pile into tabbouleh with bulgur, lemon, and olive oil.
  • Fold a cup of chopped parsley into grain salads.
• Flavor tips: Lemon, garlic, olive oil, and a pinch of salt are all you need.

Why cooking matters

Cooking greens reduces their volume. That makes it easier to eat more at once, which means more vitamin K than a similar bowl of cooked broccoli. Herbs like parsley are very concentrated by weight; using them by the cup, not the sprinkle, is the difference.

Sources

• USDA FoodData Central. Nutrient data for kale, spinach, collard greens, swiss chard, parsley, and broccoli. https://fdc.nal.usda.gov/
• National Institutes of Health, Office of Dietary Supplements. Vitamin K Fact Sheet. https://ods.od.nih.gov/factsheets/VitaminK-Consumer/

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