IN SEASON: SPRING GREENS

The seasonality table asks us to load our shopping trolleys with spring greens this month. A variety of cabbage, these greens are versatile, quick to cook and also easy to integrate into our meals for added fibre and nutrients.

With long, broad leaves, they don’t even take as much time or effort to prepare – without a heart, you just chop the greens into long ribbons and they’re ready for the pan. How can you cook them? Steaming is a great option. If you’re pressed for time, you can also microwave them with a bit of water, though you have to be careful to not overcook the leaves and thereby lose any texture.

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Our favourite method is to sauté the greens in a little bit of Urbangrains Extra Virgin Olive Oil flavoured with minced garlic. Season with salt and you’ll find that the leaves wilt in no time and make for a lovely side dish with any meal. Add them towards the end of the cooking time when you’re making casseroles or soups so that they add a little bit of body and texture, as well as colour.

Organic Extra Virgin Olive Oil PGI Lakonia

Organic Extra Virgin Olive Oil PGI Lakonia

Not only do these greens give you loads of Vitamin C and Vitamin K (good for your bones), but they also have anti-inflammatory properties, according to this report. With numerous ways to serve, you’ll also agree with our conclusion that spring greens are versatile and interesting enough to feature in your meals almost every day this March. We sure can’t get enough of them!

https://www.theguardian.com/lifeandstyle/2013/apr/13/spring-greens-good-for-you

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