Greens

Greens, the common name of all those varieties of kale or cabbage (Brassica oleracea) which do not boll, and of which the leaves are used for the table as boiled vegetables; some of which are also called colewort, &c., whilst others, particularly those with curled leaves, as German greens, have no other name than greens or kale. Young unbolled cabbages, and shoots from the stocks of cabbages, are often also called greens, as well as turnip-tops, and other leaves of plants used in the same manner.—The leaves of German greens are very much waved or curled. This herb is one of the best kinds of open greens. It is either sown in spring and planted out soon after, or it is sown in autumn and planted out in spring.