Spring Greens

Spring Greens come into season as the crops of hard red & white cabbages of winter finish. They are delicious steamed or stir-fried and need quick minimal cooking. Serve with a knob of butter.

Spring Greens with Onion & Garlic

1. Wash the spring greens, trim the ends off the tough stalks, shred finely.
2. Steam for about 5 minutes until the stalks are tender.
3. While the greens are steaming, sauté a finely chopped onion in oil or butter until soft, add a crushed clove of garlic and cook for 1-2 minutes.
4. Add the drained greens and stir well, season with sea-salt & freshly-ground black pepper. Serve with a knob of butter and, as an optional extra, a sprinkling of freshly-grated parmesan cheese.

Stir-Fried Greens with Ginger & Garlic

1. Wash the spring greens, trim the ends off the tough stalks, shred finely.
2. Finely chop an onion, a clove of garlic and some fresh root ginger.
3. Heat a little oil in a wok or frying pan, fry the onion until soft, add the ginger and garlic and fry for a couple of minutes.
4. Add the greens and cook quickly until tender.
5. Season with shoyu or tamari and sprinkle with sesame seeds to serve.

Clapham Nursery, Clapham, Lancaster, LA2 8DR - Telephone 015242 51723