I took a walk down an old trail that meandors into town over assorted woods alongside the backs of abandoned buildings – near wilded gardens.
I spotted a broccoli plant without broccoli, but tons of tasty and nutrition-rich leaves, often ignored and discarded by consumers. So I pulled out my handy scissors and clipped a few, along with the outer leaves of a nearby cabbage needing barber, and another variety of cabbage and kale at the next spot.
A few hikers smiled and nodded as they passed me, snipping and clipping into my sack. 
Broccoli Leaves Without Broccoli - Spigariello
Courtesy of Veggie Gardening Tips
Just several hardy leaves with this trusty manicure device, and I conveniently continued on with at least a week's supply of fresh greens - and greens that stay fresh. (Since supermarket greens are a lot older than we often think - at the end of this supply, the leaves were still firm and rich - fresher than the freshest ones on a quality store shelf.)
I added some of Green Dean's "Eat the Weeds" dandelion greens on the way.
Once home, they were soaked and well cleaned, chopped, and mixed - then ready to pull from the refrigerator for fast, delicious, assorted stir fries and soups.
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