Presenting yesterdays greens used on a veggie 100% whole grain barley/spelt/rye sourdough pizza were:
Hablitzia tamnoides (Caucasian spinach /stjernemelde) (eaten now every day since the beginning of March and there’s more to harvest now than at any time since I started!) 
Crambe maritima (sea kale / strandkål)
Allium ursinum (ramsons / ramsløk)
Levisticum officinale (lovage / løpstikke) (I call blanched lovage “spring celery” as it’s not that much stronger than celery…and much easier to grow than celery organically)
Ligularia fischeri (Gomchwi; Fischer’s Ligularia / Koreansk nøkketunge) (King of the Sannamul: see http://www.edimentals.com/blog/?page_id=3114)
Rumex patientia (Patience dock / Hagesyre)
Bistorta officinalis (Bistort / Ormerot)