Information For Shoppers
Spring greens are a cultivar of Brassica oleracea in the cultivar Acephala Group, similar to kale, in which the central leaves do not form a head or form only a very loose one. It is considered to be closer to wild cabbage than most other domesticated forms, and is grown primarily in northern Europe, where its tolerance of cold winters is valued for an early spring supply of edible leaves.
The leaves, being loose, are fully exposed to light, and so are dark green, well textured and strongly flavoured and are also particularly rich in vitamin C, folic acid and dietary fibre, making them a very healthy food.
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.
Vitamins, Minerals & Phytochemicals
Is ‘High In’:
- Beta-carotene (Pro-vitamin A)
- Vitamin C (Ascorbic acid)
- Betacarotene (Carotenoids)
- Lutein (Carotenoids)
- Zeaxanthin (Carotenoids)
100g spring greens, boiled, typically contains
Information For Suppliers
Riviera Produce Strives to delight their customers so we are willing to create any pack size or presentation that our clients may require. If you have packaging requirements outside the scope of those listed here, as a first step, please contact our Sales & Procurement Manager (01736 850960 [email protected]) to discuss your needs.