beet greens

or

spinach

or

turnip greens

or

bok choy

or

escarole

or

mustard greens can be substituted for swiss chard.

1 head = 4 cups florets

broccoflower

or

cauliflower

or

broccoli raab (stronger, more bitter flavor; takes less time to cook) can be substituted for broccoli.

Chinese spinach (more delicate)

or

Swiss chard (more flavorful, but takes longer to cook)

or

beet greens (more flavorful, but takes longer to cook)

or

kale (especially in casseroles; takes longer to cook)

or

turnip greens (discard stems; takes longer to cook)

or

escarole (especially with hot bacon dressings) can be subsrtituted for spinach.

1 bunch = 1/4 pound = 1/2 cup sliced

cauliflower

or

broccoli can be substituted for broccoflower.

escarole (less pungent)

or

kale (less pungent)

or

Swiss chard (less pungent)

or

spinach (less pungent; cooks more quickly) can be substituted for mustard greens.

1 bulb = 2 1/2 cups

Jerusalem artichokes (crisper; consider blanching or roasting first)

or

hearts of palm can be substituted for artichokes.

collard greens (smooth leaves)

or

Swiss chard (cooks more quickly than kale)

or

cabbage

or

napa cabbage

or

mustard greens

or spinach (in casseroles and souffles) can be substituted for kale.