Final answer:
The term 'greens' on a menu refers to leafy vegetables used in dishes, varying from different types of lettuce to spinach or kale, providing fresh taste and nutrition.
Step-by-step explanation:
When a menu describes a dish as being 'topped with greens,' it is typically referring to leafy vegetables that are often used in salads or as a garnish. These greens could include a variety of lettuce types, such as romaine, iceberg, or arugula, or they might be other leafy vegetables like spinach or kale. The specific type of greens used can vary depending on the restaurant's recipe, the dish's flavor profile, and the seasonality of the ingredients. In the context of flatbreads like the Figgy Flatbread and B&B Flatbread, these greens not only add a fresh taste and visual appeal but can also provide a nutritional boost with vitamins and minerals. However, without more context from the restaurant's menu, it is not possible to determine the exact types of greens used on these specific flatbreads.