"Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.
Choose the best
"Spring Greens are similar to kale, in which the central leaves do not form a head or form only a very loose one, and are grown primarily in northern Europe where its tolerance of cold winters is valued for an early spring supply. Spring greens are extremely similar, genetically, to curly kale and collard greens. They are also rich in vitamin C, folate and dietary fibre, making them a very healthy food"
serves 6 as a side dish
50g unsalted butter
6 anchovy fillets
2 garlic cloves, finely chopped
500g spring greens, washed and shredded
1 lemon, juiced
50g finely grated Parmesan
30g hazelnuts, toasted and roughly chopped
1. Melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 minutes until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 minutes until wilted.
This side dish goes great with lamb, or any roast meat. However you may prefer to enjoy it with a different choice ... as always it's up to you dear reader.
All the best Jan