Mild tasting dark green leaves with crunchy white stems. The whole plant is edible. A good source of vitamin A, vitamin C, and folate. Pac Choy is great eaten raw with dip, in salads, in soups, or in stir-fry.
This cabbage variety has slightly more protein and fewer calories than regular cabbage. Chinese Cabbage is great for stir-fry, slaw, cabbage soup, braised cabbage, and as a taco topping.
A southern staple, studies show these greens lower cholesterol and contain multiple nutrients with potent anticancer properties.
Rich in vitamin C and potassium, arugula has a rich peppery taste. it is often used in salads, raw with pasta or other meats, on pizzas, and as a cooked vegetable.
Broad and savoyed leaves with spicy and peppery flavor. Red Giant Mustard Greens pair well with poultry, legumes, sausages, pork, grilled fish, garlic, creamy sauces, nutty oils, light vinegars, citrus such as grapefruit and lemon, cumin, basil, mint, pomegranates, and stone fruits such as peaches and cherries.
A hearty cooking green with dark green leaves. Braise in broth or saute in olive oil with garlic.
Red Russian Kale is a mild and tender variety of kale. it is also full of antioxidants, beta carotene, vitamin K, vitamin A, vitamin C, lutein, zeaxanthin, and calcium.
A Japanese green with a mild, peppery flavor. Great in salads, stir-fry, soups, and steamed or sauteed.
A member of the Brassica family, but cooks and tastes like spinach.
Turnips are a nutritious root vegetable high in vitamin B6, calcium, phosphorous, and manganese. Both greens and root are edible. Turnips are delicious roasted, mashed, baked, or added to soups or stews. They can also be cut into wedges and served as crudites with dip, or sliced and added to salads.