Texel Greens, Ethiopian Kale
Fast-growing greens with a savory flavor. More heat-tolerant than other brassicas, though it still prefers cooler-than-blistering temperatures. The flavor is mild with an overtone of garlic and almonds. These are small plants, that can be spaced closely together and harvested quickly, either as leaves or whole plants. Plant and harvest them like radishes, but for the leaves rather than roots.
I like this for hardy overwintering greens, and first-early spring greens. This compact variety was selected at the University of Texas as a fast-growing, tender green for salad mix and cooking. Recommended in Joy Larcom's important book, The Salad Garden. Sauteed and topped with eggs, it is my favorite quick supper during the long evenings of late spring. 40 days
Texel is a boon to seed-savers, because it is a different species from all other garden brassicas. It is an American selection of Brassica carinata, native to Ethiopia and the rest of Africa. So it won't cross with any of the cabbage/broccoli/lacinato kale/kohlrabi group (which are all B. oleracea) or Siberian Kale/Rutabaga (which is B napus) or the Turnips/Bok Choy/Mustard/Nappa group (which is Brassica rapa.)