We have planted lots more greens than the typical kale and Swiss chard and spinach.
There are Asian greens and other high powered dark leafies coming along; general rule of thumb – the darker the green, the more highly nutritious ~ there is one called vita-green!
In a few weeks you will be seeing Bok Choy and other Choy family greens with beautiful colors and textures; Yukina Savoy, Komatsuna and some with equally beautiful variety names such as Summer Fest, Black Summer, Autumn Joy and Win Win.
For the most part, the greens are great eaten fresh in a salad or also braised or in a stir fry or smoothie. They are all also easily interchangeable in recipes calling for Swiss chard, kale and spinach.
From member Jamie…
I found kale and watercress recipes on a website called realsimple.com. They’re all meatless and sound pretty good. I picked a few to share, but the website (maybe you’re familiar with it already) has lots of recipes using all kinds of good stuff!