We in inherited this New England garden last summer. These started popping up all over the place around September/October and they sprung up again earlier in May. The leaves are very bitter and I would not consider them edible. Thanks!
Thanks for the tip. With your suggestions I narrowed it down to a red and green Radicchio. Now to figure out how to cook it....
How about wrapping it in prosciutto, pour spiced cream over it and bake. sprinkle with Gruyere after cooking....?