Kale, Ethiopian

20–40 days. The flavor, tenderness, and total lack of bitterness make this a versatile green that can be eaten fresh, mixed into salads, or cooked in oil with garlic. Use it in soups, adding it last so it retains its texture. Harvest the tender main shoot, with eight to 10 leaves, and the lower shoots will grow out for a second, third, and fourth harvest. It also makes good microgreens or baby greens.

An article about from on Mother Earth News, including info on harvesting the seeds.