Spring green is a versatile young cabbage plant and a nutritional vegetable you can always add to your salad. It can also be added to your soup or stir fry dishes towards the end.
To get the best out of it, you need to precook in as little water as possible or steam to retain it’s richness, colour, natural taste and enjoy its bursting goodness.
Spring greens can be used to garnish dishes and it goes very well with any pork and apple dish of your choice.
For an exciting breakfast result, add precooked spring green in slightly fried onions and potatoes, add a pinch of salt and eat with bread and butter…you can do without the butter if you wish.
For lunch eat with boiled noodles, or macaroni and any type of meat you desire .