SPRING GREENS

Spring greens are a rather underrated vegetable, although a staple of the Fens. Their short season -- aptly timed for when the cabbages of Winter are on the way out -- means that it is all too easy to miss them, whereas they are worth seeking out in the same way as the local asparagus that it so praised. Perhaps this is all to do with the traditional childhood dislike of anything green?

Unsurprisingly, these are part of the cabbage family. They're also stunningly good for you. They're excellent for all of those 'ingredients' that no-one had heard of a few years ago -- antioxidants, folic acid.

They're not the easiest thing to grow yourself -- although not needing especial nurture, you'll find yourself in a constant battle against the sort of pests that find the leaves as delicious as you will.

It's tempting simply to boil them as a supporting vegetable, but fresh spring greens are well worth spending a little time with. Shred them and stir-fry in olive oil with onions, with garlic or with ginger, for example. Or steam them to enjoy the subtle taste.

 

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