Succulent, sweet and tender, spring greens are the young leaves of cabbages – and like all brassicas they are packed full of vitamins, minerals and fibre.
As the first cabbages of the year, they are similar to Romaine or Cos lettuce in shape – they’re essentially loose leaf cabbages that haven’t yet formed a heart. Spring greens are also a good source of antioxidants and have many other health benefits, which is probably why we’re told to eat our greens!
Requiring only the briefest of cooking to bring out their subtle flavour, spring greens are perfectly suited to being steamed, stir fried or blanched, which also helps retain their nutritional goodness. Just remove the leaves, discarding any that are wilted, and gently rinse. Use the young leaves in stir fries, adding them towards the end of cooking as you would with spinach leaves; and sprinkle them into soups, curries and stews. Stir through pasta with just enough heat to wilt the leaves to enhance their soft silky texture.
Finely shred spring greens, fry until crisp and then season with Chinese five spice powder, a little sugar, salt and pepper, and you will have something resembling the crispy seaweed you get in Chinese restaurants. As they require so little cooking, spring greens are also an ideal addition to Buddha or Nourish bowls alongside an array of grains, pulses, vegetables – and occasionally eggs and meat too.
Add wilted spring greens to homemade potato rösti, fry until crisp and golden, and serve for brunch with rashers of thick cut bacon and a poached egg. Or stir lightly cooked leaves into leftover creamy mashed potato with flakes of smoked haddock for the most delicious fish cakes. They’re also a great addition to Bubble and Squeak.
For a quick and fresh supper, which also complements chicken or fish, steam green beans, young broad beans and tender stem broccoli. Add the spring greens when the other vegetables are just about tender. Top with Burrata and a few mint leaves, then sprinkle over grated lemon rind, a squeeze of lemon juice and a little olive oil, and season. Eating your greens has never been so simple or tasty!
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
