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SPRING GREENS

Spring Greens contain vitamins C, E and K, iron, potassium, fibre and calcium. They are delicious steamed or stir-fried and need quick minimal cooking. Serve with a knob of butter.

Spring Greens and New Potato Soup
serves 4 - 6

INGREDIENTS

  • unsmoked streaky bacon, chopped into small pieces
  • 2 red onions, finely chopped
  • 1 celery heart, peeled and finely chopped
  • 2 carrots, peeled and chopped
  • 2 cloves of garlic, crushed
  • 250g tender spring greens, rinsed and finely sliced
  • 350g new potatoes, peeled and diced
  • oilseed rape oil
  • 1x 400g tin of chopped tomatoes
  • pinch dried chilli flakes
  • 1.2 litres chicken stock
  • sea salt
  • flat-leaf parsley, chopped

METHOD

  • Fry the bacon over medium heat for 9 - 11 minutes until cooked.
  • Heat 3 tblsp oil in a large saucepan, add the onion, celery and carrot and fry for about 15 minutes, stirring frequently. Add the garlic just before the end of cooking.
  • Add the tmatoes and chilli and simme for another 5 - 8 minutes until well reduced.
  • Pour in the stock, season with salt and bring to the boil.
  • Add the spring greens and potatoes, bring back to the boil and simmer for another 10 minutes until the potatoes are tender.
  • Serve the soup in warm bowls with the bacon and parsley scattered over.

Spring Greens with Onion & Garlic

INGREDIENTS

  • Bunch of spring greens
  • 1 onion, finely chopped
  • oil or butter to cook
  • 1 clove garlic, crushed
  • salt and black pepper
  • freshly garted parmesan cheese (optional)

METHOD

  • Wash the spring greens, trim the ends off the tough stalks, shred finely.
  • Steam for about 5 minutes until the stalks are tender.
  • While the greens are steaming, sauté the onion in oil or butter until soft, add the garlic and cook for 1-2 minutes.
  • Add the drained greens and stir well, season with sea-salt & freshly-ground black pepper. Serve with a knob of butter and, as an optional extra, a sprinkling of freshly-grated parmesan cheese.

Stir-Fried Greens with Ginger & Garlic

INGREDIENTS

  • Bunch of spring greens
  • 1 onion, finely chopped
  • Fresh root ginger, finely chopped
  • oil or butter to cook
  • 1 clove garlic, crushed
  • shoyu or tamari
  • sesame seeds

METHOD

  • Wash the spring greens, trim the ends off the tough stalks, shred finely.
  • Heat a little oil in a wok or frying pan, fry the onion until soft.
  • Add the ginger and garlic and fry for a couple of minutes.
  • Add the greens and cook quickly until tender.
  • Season with shoyu or tamari and sprinkle with sesame seeds to serve.