What are spring greens?

Let’s cut to the chase. Although ‘spring greens’ can sometimes be used as a term to encompass green vegetables and salad, they are, in fact, a specific vegetable that sits in a league of its own.

Simply put, spring greens are the first cabbages of the year; they differ from collard greens (the greener, later growth) – the ones we associate with winter dishes. They are very similar to cos-lettuce in their shape, but they’re looser in form, without the tough heart that other cabbages have. They taste slightly sweeter, which is why they’re so perfect for spring/summer recipes and add a delicate finishing flavour to your food.

Nutritional Benefits of Spring Greens

Stemming from the brassica family, spring greens are rich in vitamin K, which helps to maintain normal bone strength, and vitamin C, which helps to support your immune system. There is even some evidence to suggest that some of the natural compounds found within plants, such as spring greens, may have anti-inflammatory properties which have been suggested to help protect against strokes and heart disease. As you can tell, spring greens can play a key role in building a balanced, tasty and colourful plate this spring. Did you know that 4 heaped tablespoons (or 80g) of spring greens also counts as 1 of your 5 a day, too?!

How to cook spring greens

1. How to store spring greens

As soon as you’ve bought them and brought them home, pop them straight in the fridge and try to eat within a couple of days. Although they’ll usually last up to a week, they’re at their tastiest, most nutritious and freshest during those first few days.

Another handy tip for keeping your greens fresher for longer; if you only use a small portion, rather than putting the open packet back in your fridge, pop them in an airtight container first.

2. How to prepare spring greens

You’ll find some spring greens come prepared for you – already washed and chopped! But, if not, simply remove the leaves from the centre, give them a good wash under the tap and chop, slice or leave them whole – depending on your recipe and how you’re going to enjoy them.

3. Cooking spring greens

Spring greens are very versatile in cooking, but many agree that they are delicious when sweated down with a knob of butter in a pan! Other ways to cook are; steamed, sauteed, or thrown in your frying pan with a stir fry! Whichever way, slightly seasoned with salt and pepper or a squeeze of lemon is top-notch.

If all this talk of sauteeing and steaming has you hungry for more, you’re going to enjoy the next part. Here’s one of our favourite recipes to use spring greens in. This dish is packed with plant based ingredients, tastes delicious and can be in your bowl in under 15 minutes.

Vegan Sticky Sesame Tofu with Spring Greens

This Vegan Sticky Sesame Tofu with Spring Greens made with Cauldron Marinated Tofu Pieces is as easy as chop, stir, fry and serve!

A drizzle of maple syrup brings a hint of sweet flavour, and tamari adds a touch of salt; throw in some spring greens, tofu and a handful of green beans, and you’re wok ready!

Vegan sticky sesame Tofu served with spring greens on a bed of white rice served in a white bowl with chopsticks on the side

Get stuck in

Our blog’s bursting with tips and ideas, info and inspiration. It’s all the stuff about plants that we couldn’t wait to share (but didn’t know where else to put!) There’s so much to get your teeth into.