Texsel

This is in the species Brassica carinata, which is a tetraploid hybrid between Brassica nigra and Brassica oleracea. The University of Texas bred this variety for edible greens. Just as you might expect from their parentage, the greens are like a cross between collard greens and mustard greens. They look very similar to collard greens, but are thinner and more tender, with a slight mustard flavor. I cooked them the same way I cook collards. The plants themselves are faster growing than collard greens. This can be an advantage during our short winters where some Brassicas have trouble maturing before it gets hot again.