Spigarello: This Italian green is actually a type of broccoli that can be harvested for its leaves or grown to maturity for its broccoli-like heads. An heirloom variety considered the parent of broccoli raab, Spigarello has a taste similar to broccoli (go figure) but is more like kale by nature. I like to use it much like you would kale in a stir fry, soup, baked dish or even on pizza (really I just like to put most anything on pizza). One way to prepare Spigarello...cut the stemmy parts into small bits, reserving the leaves. Put the stems in a pan with some olive oil, crushed garlic, and maybe a little water. When the stems have slightly softened, roughly chop the leaves and add them to the pan. Cook until done to your liking. In Italy, they might then toss with sausage and some red chili flakes and perhaps add it all to pasta.
Red Venture celery: Deep red stems and dark green leaves. Real celery flavor and much more tender and juicy than other red varieties. Yum!