Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.
Spring greens are at their peak from April to June.
Remove the leaves from the centre, wash gently and shred.
Store in the fridge and use within a couple of days.
Add spring greens at the end of a stir fry, or use in winter soups and stews. They are delicious sliced, steamed and drizzled with melted butter. Take care not to overcook, as the leaves will develop a rank flavour and smell.