These are young cabbages which are harvested before they form a ‘heart’ and have tender, loose leaves.
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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