Spring Greens

Information For Shoppers

Spring Greens

Spring Greens

About:

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)
  • Folate
  • Vitamin C (Ascorbic acid)

Also contains:

  • Betacarotene (Carotenoids)
  • Lutein (Carotenoids)
  • Zeaxanthin (Carotenoids)

Nutritional Information:

100g spring greens, boiled, typically contains
20 kcals,
1.9g protein,
0.7g fat,
1.6g carbohydrate,
2.6g fibre