These super thin-stemmed, delicate, and somewhat frilly mustard greens are so tender with such a fresh crisp flavor. Green mizuna tends to be like a very mild to sweet arugula, whereas purple varieties tend to pack more of a peppery punch. Gorgeous addition to salads full of creamy goat cheese and pears and a sweet tangy dressing to balance out the warmth of the greens. Stems are are also crisp and delicious, the entire bunch makes for a great quick stir-fry.

This gorgeous purple-leaved green is sweet and tender like tatsoi or yu choy, not spicy like its other purple mustard cousins. Absolutely delicious and beautiful in stir-fries served with rice or tossed into hot broth for a quick wilt.

Although red mustard tends to have thick juicy stems much like a bok choy or tatsoi, its big deep red leaves have a strong peppery heat. Absolutely delicious in salads and stir-fries.

Much like bok choy but with slimmer stems and more robust leaves, tatsoi is a sweet and juicy green that is perfect in any stir-fry or soup.

Known in Spanish as berro, watercress is one of many quelites, wild and nutritious native greens that grow throughout the Americas. Watercress is a very delicate and mildly peppery green that wilts down very easily and is commonly added to soups and broths.

A super succulent mild green with supple sweet shoots that are somewhere right between broccoli and bok choy. Yu choy, also known as choy sum or yu choy sum, can be sautéed whole just with a little oil and salt, or with soy sauce or tamari, and eaten with rice, ramen, or a simple rich broth.

Photo - @yoshinoherbfarm

A favorite green common in Italy known as “Spigariello” is closer to being a thin leafy broccoli than it is a kale, but it is primarily a green. The twisty thin leaves are sweet and mild and can be harvested again and again throughout the fall and winter, no chopping needed. The added broccoli florets come springtime are a bonus!

From lighter Red Russian kale to to deep purple Medusa kale, these kales tend to have flatter leaves with frayed edges, gorgeous pink-to-purple midribs, and add a lovely color to frittatas, stir-fries, and scrambles.

Peacock kale, that bright pink and white kale that’s so showy it’s close to ornamental kales. But unlike those kales that are all style and no substance, Peacock kale is crisp and sweet with leaves that are thick like cabbage, chop it up finely in a slaw for a burst of sweetness and color in the middle of winter!

Lacinato kale (black / Italian / dinosaur kale) is everyone’s favorite, the top seller at farmers markets. The rumply leaves are savoyed like its savoy cabbage cousin and are perfect for holding cooking juices or salad dressings, with narrow rounded leaves are easy to chop straight down the bunch.

Green kale, or Curly Kale, is known for having super fluffy ruffled leaves that capture dressings and cooking juices making for a flavor bomb in your mouth. Perfect for kale chips or any dish that kales for kale.

Collards are incredibly hearty greens with rich and complex histories, strong enough to be a staple in hot climates and to be able to withstand harsh winters and come out sweeter on the other side. Cook these greens down a bit and they are melt-in-your-mouth delicious.

Brussels sprouts, an often misunderstood vegetable that is truly such a special seasonal treat. Not only are they extremely buttery delicious when roasted with a little oil, garlic, and salt, but they are quite the labor intensive crop to grow. Each little mini cabbage has to be picked, peeled & cleaned by hand. It takes a lot of time and energy to bring Brussels sprouts from farm to table.

Cabbage can be considered so common that we often forget about it, but it has supported communities for centuries. Varying in shape, size, and color, this tightly packed ball of sweet crunchy greens is sometimes the only green available during winter months, and can be used raw in delicious juicy slaws, softened in soups, or roasted until golden brown in the oven.

There’s nothing quite like conehead cabbage. Often exceeding 5 to 10 pounds, this large conical cabbage can definitely help you get through the winter. Thick crisp leaves are great in soups, slaws, and wraps.

Savoy cabbage is known for its super rumply or “savoyed” leaves, making it about half as dense as regular green cabbage. All those little nooks and crannies are perfect for capturing salad or slaw dressings or other cooking juices when added into a dish.

Napa cabbage has an elongated shape and super juicy tender leaves, far less dense than your average green cabbage. Traditionally Napa cabbage is fermented to make kimchi, but its juicy fresh texture also lends it well for slaws and salads.

This incredible cross between Brussels sprouts and red kale are the hottest new item to hit farmers markets in the fall. When roasted these kale rosettes have a sweet and nutty soft center much like a Brussels sprout but encased in crispy kale chip leaves on the outside, with no chopping needed!

The one and only PSB. PSB is bred to have the first small florets it puts out be snipped off, which stimulates the growth of many tender side shoots that are later harvested in bunches and enjoyed roasted & served whole like asparagus.

Every spring most brassicas send their flower stalks up to make seed, but before seeds start forming, we harvest sweet tender stalks of florets that basically taste like broccoli and whatever the plant is, like a perfect blend between broccoli and kale (see photo). Absolutely delicious sautéed in some oil and garlic and topped with a couple eggs or served with rice, or both.