PICTURED (clockwise from left):

COLLARD GREENS:
nature’s burrito wrapper. Blanch them slightly to take off the raw bite, stuff them with your favorite filling, wrap, and eat.

CURLY KALE:
This is great for kale salads.

LACINATO KALE (OR DINOSAUR KALE):
Chop it and add it at the end of soups and pastas so it wilts but stays vibrant.

ARUGULA:
my favorite green to use in a salad. Nothing beats its peppery bite (see here and here).

OTHER GORGEOUS GREENS, NOT PICTURED: chard, bok choy, mustard greens, amaranth greens . . . the list goes on and on.