And a few Italophiles went for pricey broccoli rabe. Unlike the chard, whose leaves were a bit tattered and tired-looking, these were perfect. As far as I could tell, the best of the lot were being overlooked. But I know otherwise. Kale is mild.
Collards are mild.
And although they start out hot and feisty, by the time you've cooked mustard greens until they're tender, they're pretty tame as well. Personally, I hunger for these big, bold greens, especially this time of year, when winter's cold weather seems to sweeten them. Add a few wild dandelions or maybe some nettles, and I feel great. I also feel a bit like a rabbit nibbling in a spring field of weeds, but having observed such behavior in rabbits, I have concluded that it's what keeps them healthy and hopping. One thing you should know about these greens is that you can mix them.