One syllable: greens.
greenz
/ɡɹinz/
greens is pronounced greenz (/ɡɹinz/). It has one syllable (greens), with the stress on "greens". Greens refers to leafy vegetables collectively (often in reference to salad greens) or the green color. In plural use, it can describe edible green vegetables or areas of grass; the term can also denote green allies in a sports team or the environmental or political sense of eco-friendliness. It functions as a noun and, contextually, as a modifier when describing green foods or greens as a class.
Greens refers to leafy vegetables collectively (often in reference to salad greens) or the green color. In plural use, it can describe edible green vegetables or areas of grass; the term can also denote green allies in a sports team or the environmental or political sense of eco-friendliness. It functions as a noun and, contextually, as a modifier when describing green foods or greens as a class.
"She bought a bag of mixed greens for the salad."
"The greens along the soccer field glowed under the floodlights."
"She wore a dress in greens that matched the autumn foliage."
Greens is pronounced with a hard /g/ as in go, followed by the voiced alveolar trill-like /r/ in many dialects, a long /iː/ vowel, and the final /nz/ with a voiced nasal + sibilant. IPA: US/UK/AU /ɡriːnz/. Place the tongue high and close to the palate for the /iː/; the /r/ should be produced with the tip near the alveolar ridge without a strong rolling trill in most varieties. End with a clean /n/ and /z/ blend. Try saying ‘gree’ then add ‘nz’ swiftly.”,
Many learners insert a short vowel before the /iː/ or misplace the /r/, saying /ɡriənz/ or dropping the /r/. Some speakers devoice the final /z/ making /s/; others vocalize the /r/ too strongly. The fix: keep /iː/ long and close to the palate, ensure the /r/ is a light, bunched approximant without drag, and end with a voiced /z/ rather than an /s/. Practice with minimal pairs like ‘green’ vs ‘greens’ to stabilize the final cluster.
In US and AU accents, /ɡriːnz/ is rhotic with a pronounced /r/ before the vowel; in many UK dialects, /r/ can be non-rhotic, so you may hear /ɡriːnz/ with a weaker or non-pronounced /r/ depending on the speaker. The vowel quality remains a long /iː/, but vowel length and rhoticity shift subtly with regional variation. Australian English often blends /ɡriːnz/ with a non-trilled /r/ and a slightly more centralized /iː/ quality. Overall, keep the same core segments, but adjust the rhoticity and vowel duration per dialect.
The challenge lies in the tight /ɡ/ onset, the long /iː/ vowel requiring a high tongue position, and the final /nz/ cluster which demands precise contact between the tongue and palate to avoid sounding like /nz/ or /ns/ only. For non-native learners, coarticulation with preceding sounds and maintaining voice on /z/ rather than a sibilant can be tricky. Also, subtle rhoticity in US/AU accents can affect the perceived consonant blend.
Does the final -e in greens influence pronunciation? No; greens is monosyllabic with a final /z/, and the 'e' is not pronounced as a separate vowel. The sibilant is /z/ after the /nz/ sequence; the main pronunciation feature is a single syllable with a long vowel, not an extra vowel sound. The emphasis remains on the single syllable and the /iː/ vowel quality.
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US: rhotic /ɹ/ is prominent; UK: non-rhotic or weak /ɹ/ depending on speaker; AU: non-rhotic or lightly pronounced /ɹ/. Vowels: /iː/ is tense and long; ensure it’s not reduced to /ɪ/. Consonants: /g/ is voiced, /r/ is approximant, /nz/ is a voiced nasal plus voiced sibilant blend; avoid voiceless /z/ or rounding of lip shapes for /ɜː/. IPA references: /ɡriːnz/ across dialects, note rhotic differences and slight vowel height variations.
The word greens traces to Old English grene ‘green,’ from Proto-Germanic *grono-, related to the color green and to grass, vegetation, and growth. In Middle English, greens emerged as a plural noun referring to the leafy edible tops of plants, particularly lettuce and similar vegetables, and as a general term for vegetation. The development of “greens” as a class of leafy vegetables (often used in combination, e.g., ‘greens and peas’) solidified in Early Modern English when culinary vocabulary expanded with garden produce. The metaphorical sense of environmental concern or “green” activism is a 20th-century extension, building on the color association with nature. The first known uses appear in agrarian and culinary texts, where “greens” described both the edible greens and the green vegetation surrounding settlements. Over time, the word broadened to include various leafy greens (spinach, kale, collards) and, in American usage, became a standard term for a bundle of leafy vegetables sold or prepared together. In modern English, “greens” is firmly established as a mass noun in many dialects, while in casual speech it can function as a plural noun emphasizing the leafy vegetables collectively or as a color reference (greens).
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Words that rhyme with "greens"
-ens sounds
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