Spring Greens
A member of the cabbage family, Spring Greens are effectively just young tender cabbages without the hard inner core that it's larger cousins develop. Much lighter than most of their cabbage relatives they have a bit in common with spinach, going well with the lighter lunches and dinners served as winter fades and spring marches on.
Easy to grow at home, Spring Greens make a great side dish to accompany Pork, Game, Beef and even sausages.
Tips
- Choose fresh firm leaves - wilting leaves are past their best and will not taste particularly pleasant
- Try throwing them in to a stir-fry for the last minute or two
- Spring greens are packed with vitamins C, E and K, iron, potassium, fibre and calcium.
- Spring greens will only keep in the fridge for a couple of days, so eat them as fresh as possible!
- The stems are good too - just slice them thinly
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