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Picked some spring greens to have with our pork chops today, how do you cook yours??

Oh YUM!
I do mine chopped up, little water in the pan, lid on and cook. Then of course have to add a thingy of butter, salt n pepper and a grating of nutmeg.
Or I steam them.
Lucky you, now wanting greens for my dinner! ;D

Drool....I finish with a spash of balsamic vinegar......more drools

Now I want them too!

I've been feeding my rabbits with the outside leaves of mine all winter. They are starting to get some nice bright leaves on now so we will eat them. Rabbits will have to have the broccoli leaves for a change.

Oh, just the thing for 'Chinese Seaweed'??

definitely steam them.

I'm eating cavalo nero, and remembered a delicious purple sprouting broccoli/orange salad I once had. It works very well with kale (I do it with chicory a lot, as well).

Boil the kale lightly and refresh in cold water. Meanwhile cut the skin off a small  orange with a knife, cut it into small pieces, and add oil and vinegar (salt and pepper) to its bowl, followed by the cool  drained kale. It has a lovely refreshing taste, and must be a Spring Tonic with all that iron and vitamin C (and whatever else kale is supposed to have).

Can someone explain to me what spring greens are??? I thought they were a special type of cabbage but maybe not with reading this.... Do i take it that spring greens are any green brassica leaf in teh spring???

Its a cabbage known as spring greens. I don't think the heart up as tight as other cabbages. I used cabbage offenham 2 for spring or autumn harvest.

also known as collard greens or borekale?

Shred them.  Shred spring onions and if you want, leeks including the dark green bits.
wash & drain everything, do not let them dry out.

Get a good heavy based pan - not on the heat - put a small blob of butter in if your pan is known to stick, then layer up the veg with S&P (careful with the amounts, don't want it too salty) and finish with another blob of butter.

Put lid on, put pan on low heat, let it cook/steam/braise for about 15 mins, truning well half way through.

Serve as is.

I also treat cabbage like this, particularly when serving to guests.  Really, really yummy texctures and flavours!

Oh bennettsleg - I do it the same way with any green leaves that are around - brussels tops, beet leaves etc. BUT being a meat lover, tend to fry up a bit of streaky bacon first, only one or two rashers chopped up, tastes brilliant  ;D

Quote from: jennym on March 10, 2007, 14:32:12
Oh bennettsleg - I do it the same way with any green leaves that are around - brussels tops, beet leaves etc. BUT being a meat lover, tend to fry up a bit of streaky bacon first, only one or two rashers chopped up, tastes brilliant  ;D

Oooh, yeah! forgot about that. YUMMY! only would probably lay off adding the salt due to the bacon. Shove the bacon fat in instead of the butter and mmmmmm!

Have you every tried griddling duck breasts skin down, cooking up a glut of runner beans and a few new spuds then tossing the beans in the duck fat just before serving? Wow.

PS: I am not a size 10...  ;D ::)