here is another picture

Look like collard.

It's a young collard.

Looks like Collards--a cabbage family cool crop. Very healthy in any case.

Nice looking one, too. Wish mine looked that good.

Agreed with the Collard sentiment.

Collards. I live near Jax. Where do you live?

Thanks for the replys. Happy to hear that is what it is. Did'nt think I planted them, guess I did. I'll be trying this for dinner soon. I'm in Houston Zackey.

Looks like collars to me, although the second picture looks very much like it could be a brussels sprouts plant, but collards gets my vote

Bomber095 you instinct was right - brussel sprouts formed on the plant. I do have a pack of seeds. it looked unopened guess it sealed back up, sure don't remeber planting them, bad thing is now I don't have any collards

Yep.. I vote Brussels. At first I thought collard leaves also, but then the "skinnier stems changed my mind.

Kevin

I thought Brussels sprouts, but since I've never seen a collard and everyone was sure that's what they were, I decided I must be wrong.
When you finish the sprouts, or if you get plants which don't button up properly, you can cut out the top of the plant like a mini cabbage. Cut it about the size of your cupped hands. Sprout tops make delicious greens and are sold separately over here.

Flora_uk: I've never eaten the leaves of Brussels sprouts, but I'd be willing to bet they taste a lot like collards or kale. I bet broccoli and cauliflower leaves aren't too far off neither.

Kevin

Flora,

I really appreciate the information. I have 4 BS overwintered. They had no protection and are still bravely struggling along. I am going to try the tops in a salad when I finally harvest them. Are they tender enough for a salad, or do they need to be cooked?

Lynn

Kevin and Lynn - firstly I would only eat the sprout tops, not side leaves from further down the plant.You can cut out a centre piece about the size of a medium sized lettuce. They don't really taste like kale (I've never eaten collards), nor very much like Brussels sprouts. They have a flavour of their own which I like a lot.

Secondly, I don't know what they'd be like in a salad. I steam them or sweat them in a little butter but my guess is that they'd be a bit coarse and strongly flavoured for a salad. But nothing lost by experimenting.