Spring greens recipes
These are young cabbages which are harvested before they form a ‘heart’ and have tender, loose leaves.
Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months.
This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion.
More spring greens recipes
Buyer's guide
Spring green leaves should look fresh, bright green and crisp. Avoid any that are wilting or flabby.
Originally available only in spring, spring greens are now available most of the year.
Storage
Eat leafy spring cabbages as soon as possible after purchase as they won’t keep more than a day or two even in the fridge.
Preparation
Wash, shred and lightly steam or boil to serve as a vegetable accompaniment.
