"Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.
Availability
Spring greens are at their peak from April to June.
Choose the best
Choose the best
Choose fresh, firm leaves. Reject wilted plants.
Prepare it
Prepare it
Remove the leaves from the centre, wash gently and shred.
Store it
Store it
Store in the fridge and use within a couple of days.
Cook it
Cook it
Add spring greens at the end of a stir-fry, or use in winter soups and stews. They are delicious sliced, steamed and drizzled with melted butter. Take care not to overcook, as the leaves will develop a rank flavour and smell.
Alternatives
Alternatives
Try cabbage or spinach."
"Spring Greens are similar to kale, in which the central leaves do not form a head or form only a very loose one, and are grown primarily in northern Europe where its tolerance of cold winters is valued for an early spring supply. Spring greens are extremely similar, genetically, to curly kale and collard greens. They are also rich in vitamin C, folate and dietary fibre, making them a very healthy food"
Why not give spring greens a buttered ... punchy flavour! Just add some anchovies and a grating of Parmesan, did I mention the crunchy hazelnuts too! This really is a nice side dish you can enjoy when eating a meal with family and/or friends.
Ingredients:
serves 6 as a side dish
Ingredients:
serves 6 as a side dish
2g carbs per serving
50g unsalted butter
6 anchovy fillets
2 garlic cloves, finely chopped
500g spring greens, washed and shredded
1 lemon, juiced
50g finely grated Parmesan
30g hazelnuts, toasted and roughly chopped
Method:
1. Melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 minutes until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 minutes until wilted.
50g unsalted butter
6 anchovy fillets
2 garlic cloves, finely chopped
500g spring greens, washed and shredded
1 lemon, juiced
50g finely grated Parmesan
30g hazelnuts, toasted and roughly chopped
Method:
1. Melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 minutes until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 minutes until wilted.
2. Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.
This side dish goes great with lamb, or any roast meat. However you may prefer to enjoy it with a different choice ... as always it's up to you dear reader.
Original recipe idea hereThis side dish goes great with lamb, or any roast meat. However you may prefer to enjoy it with a different choice ... as always it's up to you dear reader.
All the best Jan
18 comments:
I love spring greens, surprisingly it's a vegetable that all my fussy family will eat.
This looks like a lovely dish, Jan. It is wonderful how many green vegetables are available now.
Amalia
xo
lOOKS YUMMY, spring greens are always one of my faves. Hugs, Valerie
...something that I've never had before.
Hello, the spring greens look delicious! I love the veggies. Happy weekend!
Definitely yummy looking!!!
Hugs Jan~
One of my favorites from childhood was my mother's spring greens. She kept a large vegetable garden and these greens were so wonderful. She used a combination of bacon grease and butter and always added the little onions. We never called them scallions. Always little green onions, regular onions harvested earlier.
I'm not sure why I've never cooked them myself, but I definitely plan to do so. I love the addition of the Parmesan. Thanks for bringing them to mind.
Jan, I like the spring greens because I bought some to use in stir fry yesterday. No meat, nothing, except veggies, spring greens, and a bit of sauce, a bit like soy, but with low sodium content.
I like that idea. I like adding spinach or rainbow chard to other vegie mixtures.
This recipe looks tasty. My husband would love the anchovies!
Yum. I would omit the hairy fish, but the rest of it looks great. I am a big fan of greens (spring and otherwise).
Not a big fan of cooked greens, but love them raw!
I steamed a pile of spinach and broccoli to have with my lunch yesterday. And as I was about to put them on my plate...I dropped the lot on my kitchen floor!! I'm sure you would have heard me up your way when that happened!!!! Straight into the bin they went!!! lol
Your dishes look tasty. I hope you have enjoyed the weekend and that the week ahead will be filled with many blessings.
I don't think I've seen spring greens before, they look lovely and tasty!
I just love spring greens and cabbage!!!xxx
My hubby just recently bought collard greens and asked me to make them, I still haven't decided how to do them, poor guy I am not a very good cook, LOL!
Great post!! Thank you! Looks so yummy!!!
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