Eat your greens
Spring greens are a type of cabbage, but with loose leaves rather than the hard, compact hearts of other cabbage varieties. Like all members of the cabbage family, they are packed with health benefits – high in vitamins C and K and a good source of iron and fibre. They also contain healthy natural compounds that could help protect against heart disease, stroke and cancer.
When preparing spring greens for cooking it's a good idea to remove any big stalks, as these can be a bit tough and chewy. Then shred the leaves finely.
Avoid over-boiling spring greens, as this can spoil the flavour. Around five minutes should be long enough, so that the leaves retain a little crispness. Or steam instead. Serve simply, with melted butter – or toss steamed spring greens in a dressing made with olive oil, lemon juice and crushed garlic.
For something a little spicier, try sautéing shredded spring greens in butter with onion, garlic and finely chopped red chilli, then add a little vegetable stock and simmer until tender.
Spring greens can be combined with spring onions in a tasty satay stir-fry. Slice five spring onions and fry in sesame oil along with some sliced garlic and a small red chilli, finely chopped. Add a couple of handfuls of shredded spring greens and continue to stir-fry for a few more minutes. Meanwhile, mix two tablespoons of peanut butter with a tablespoon of hot water and a dash of soy sauce – add this to the pan or wok and stir thoroughly until the leaves begin to wilt a little. Serve with noodles.