How to harvest:  Pick the lower & outer leaves by hand or with scissors. Leave the central leaves in place for repeated harvests.

Price: € 1,50/ 100g

Meal ideas: Basically you can use this for anything you would normally use cabbage for, you get individual leaves rather than a compact crunchy head. The result is that the leaves are more tender, as can even be used as a more heat-resilient spinach alternative. Stir fry, use in pies, cook with pasta or sauté and add gravy for a quick but tasty side. Some varieties are also referred to as collard greens, see some recipe ideas here.