I saved this from Rachel from an earlier post.....  Oliva

> The oxalic acid content is high in ONLY some leafy greens:
>
> spinach, chard, and beet greens.  There are very calcium rich leafy greens
> and flowering vegetables which do not contain oxalic acid.
>  Examples include:
>
> bok choy, tot soy, broccoli, kale, collards, and mustard greens.  This
> second list of greens is also more nutrient dense than the first---besides
> calcium, there are other minerals in abundance in these greens.