>> But I am trying to get more easily grown things that I can use in veggie soup. ...
>> I am thinking I could put any type of non lettuce greens in there.
I love Bok Choy that way, or any Brassica greens. The leaves need less than a minute of boiling, and I prefer the stems only heated all the way through: crisp, not soft.
You can slice the stems into 2" lengths and pencil-thick so they get hot but not soft.
Even the very mild hint of "mustard flavor" is reduced by cooking.
Tatsoi and Tyfon Holland greens are c old-hardy and could be carried through par tof the winter in a plastic tunnel or cold frame.
I've ready that big, old, thick Bok Choy leaves can be sun-dried and saved for winter soup!
