Michael Pollan, author of the soon to be published ‘Cooked’, suggests three favorite greens to plan in your spring garden:
Dinosaur Kale: the most tender of the kales, it can be sliced thin and eaten raw in a salad
Purslane: an incredibly nutrient-dense ‘weed’
Cilantro: if you let this coriander go to seed and collect the seeds, it packs a delicious punch and enlivens anything you crush them into.