By Nigel Slater
These are young cabbages which are harvested before they form a ‘heart’ and have tender, loose leaves.
Dry curry of cabbage, carrot and coconut (Thoran)
Slow cooker minestrone
Catalan fish stew
Hearty vegetable soup
Spring greens with bacon and hazelnuts
Spring green leaves should look fresh, bright green and crisp. Avoid any that are wilting or flabby.
Originally available only in spring, spring greens are now available most of the year.
Eat leafy spring cabbages as soon as possible after purchase as they won’t keep more than a day or two even in the fridge.
Wash, shred and lightly steam or boil to serve as a vegetable accompaniment.
Article by Clarissa Hyman
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