Spring Greens

halloweenqueen_2

Spring greens are what is used for seaweed in the chinese takeaway. Roll them up very tightly, shred finely, deep fry, drain well then sprinkle with sugar and salt.

Quackers

hole_in_pocket wrote:

spring greens are cabbages the are harvested early ( march to may).they are great shredded and added to a small quantity of boiling water..inch depth in a pan..serve with black pepper and a dash of butter..they look like an elongated bunch of green leaves usually two or more in a pack

:hello: Hello Hole in Pocket - Welcome to MSE

A perfect description of how my Nan and Grandad used to cook them. I haven't had them for aaaaaaaaaaages - might have to go and buy some. We had them with a sunday dinner and then had them mashed with potato the following night and fried to make bubble and squeak. If we were lucky we got a fried egg on the top - Yum yum, pigs bum:D

They must be/used to be cheap - we had them all the time when I was a little girl :rotfl:

r.mac_2

i have bought some spring greens to make a delicious recipe from this months Good Food magazine.

however, I have lots left over and i have never cooked with them before- has anyone got any good ideas on what to do with them???

thanks

Debt_Free_Chick

Caldo Verde - Portugese Green Soup.

You can adapt that recipe to suit whatever you have, but it's worth trying the chorizo or any other strong sausage.

It's a firm favourite in our house for taste, nutrition and ease of preparation

squeaky

A few nice looking recipes to choose from in this link:-

http://www.abel-cole.co.uk/Content/Recipes/SpringGreens.htm

Loadsabob

Hello - just pulled the below out of one of my recent posts as I use spring greens liberally in the recipe described, and I adore them!

Current favourite is a chick-pea meal with rice:

I soak the chick-peas overnight in water, and a paste made from 1tsp salt, 1tsp Bicarb and 1 tbsp flour (any flour). They then cook like a dream in no more than half an hour!!! (This is Nigella's soaking method, but she uses a tablespoon of salt and that made me feel quite ill. The soaking is no less effective with only a teaspoon).

I fry up a large chopped onion and large red of yellow pepper in a bit of olive oil, and garlic, and lots of spring greens, and add liberal amounts of fresh black pepper and about 2 tsp (or to taste) ground cumin, and tsp of veg stock (I use the marigold low salt), and tsp paprika (add a drop of water if it looks as though it's going to catch). When they're reasonably soft, add lots of chopped field mushrooms (the biggest you can get), then when they've wilted a bit, loads of roughly chopped spring greens (kale can work, or leaf beet, chard or the leaves from purple sprouting broccoli). Then add the chick peas when they're nearly soft, and a tin of tomatoes, and a generous squirt of tomato puree (I use organic both), and water to get it to sauce consistency, and boil away for a while.

I serve with brown basmati rice, and I just adore this dish at the moment. I find it quite "meaty" with the greens and the field mushrooms.

I don't know why, but I seem to be developing an addiction to chick peas!

gentlepurr

spring greens! love them!

i just have them cold on a sandwich, with loads of proper butter! (cooked, of course!)

xx

r.mac_2

gentlepurr wrote:

spring greens! love them!

i just have them cold on a sandwich, with loads of proper butter! (cooked, of course!)

xx

i am not sure that i fancy trying this one!!!!!

thanks for your ideas everyone - seem to have enough to see me through the whole month!

JAMIEDODGER

I have had some summer greens in my veg box and would love some recipes as have no idea how i am going to use them.

thanks:)

mummysaver

You can use them like normal cabbage, but they are also nice finely sliced and stir fried in a bit of sesame oil with garlic, chilli and ginger and served with tagliatelle.