Spring greens are actually young, tender cabbage plants and are sold as loose heads of thick green leaves. Spring greens do not have the hard core which is found in the middle of fully-grown cabbages.
How to Use
Spring greens are served cooked. Serve as a side dish with plenty of butter and seasoning to accompany lamb, game, pork, beef and sausages. Or add to soups, stir-fries or vegetable bakes.
How to Prepare
Remove the leaves from the loose head, wash thoroughly and shred finely.
How to Cook
Spring greens can be steamed or stir-fried. To steam, place the leaves in a steamer and cook for 5-7 minutes or until just tender. To stir-fry, heat 1 tbsp oil in a frying pan and add the greens, stir-fry for 3-5 minutes or until just tender.
How to Store
Keep refrigerated after purchase.