Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.
Choose the best
Choose fresh, firm leaves. Reject wilted plants.
Remove the leaves from the centre, wash gently and shred.
Store in the fridge and use within a couple of days.
Add spring greens at the end of a stirfry, 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.
Try cabbage or spinach.