Collard greens - Like kale, it is usually cooked with other greens. It has a distinctive flavor. Curly endive or chicory - Mix these frizzy, curly leaves with other greens in salads. Escarole - Mix these slightly bitter leaves with other greens, or saute them, or add them to soups or stews. Kale - The most nutritious of all greens, the plant is part of the cabbage family.
Whole leaves can be sauteed, steamed or boiled along with other greens.
It may be shredded and added to soups, stews and stir-frys. To eat it in a salad, first remove the center veins and stems. Mustard greens - The mustardy taste is lessened with cooking. Eat them either raw or lightly cooked. They are rich in carotenoids.