Ensure fast growth for best
flavor by giving them plenty of compost, water,
lime if necessary, and some midday shade, at least as seedlings.
Greens work well in containers or those awkward places shaded by other plants or objects--on the eat side of a house or a bed of tall plants.
For summer meals, try steaming the day's harvest in the evening while you are doing something else in the kitchen, then putting the cooked greens in the fridge for a quick cold dinner dish the next night, served with olive oil, lemon, and salt--a classic Italian start to a meal. Or scramble them with eggs and cheese for a quick frittata.