Don't know much about these yet. Saw them at the stand next to Hamada Farms and thought they might be ramps - wrong season, wrong shape, but a guy can always hope. The guy at the booth told us the 3-word name twice, but none of the variations I am remembering turn anything up in google. He also pointed out that the flowers were edible.We nibbled the small yellow blossoms as soon as we got home, a delicate flavor akin to nasturtiums (Tropaeolum majus). The leaves of this mystery green are very smooth, and relatively tender. None of the spines of rapini or nettle, and not rigidly wrinkled like kale or some pe-tsai varietals of chinese cabbage.
I'll have more to say after I prepare these, in the mean time here's the soft-focus background goodness. You'll notice the roots in the foreground, most things sold at the stand where we picked these up have roots attached.
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