The spotlight this week turns to the organic Spring Greens cabbages getting packed in most of our veg boxes. Here’s a really simple but lovely way to cook and eat them – recipe from Nigel Slater.
Make sure everything is prepped and ready before you heat the wok. When I make this dish, I’ll chuck in some finely cut shards of carrot and some mushrooms too. Top each bowl with crushed toasted peanuts or cashews if you like.
Alternatively, Spring greens are great with pasta, with plenty of garlic, good olive oil, parmesan and a bit of chilli. Or have them as a side dish: sweat down the chopped greens in a pan, with some butter, and add lemon juice at the end.