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Spring greens

Shake off the winter blues and bring some green shoots into your diet. There are plenty to choose from at this time of year, says Terry Farris

Spring is almost here, and now is a good time to think green and take advantage of those cross-over vegetables, the leafy winter kales, chards and spring greens. They’ve been cultivated for over 2000 years, and many are grown here on British soil. They are usually sold in bags in the supermarkets – look for richly coloured, firm leaves and stalks, avoiding any with yellow or brown colouring around the edges. They’re packed with vitamins and minerals but, as with most vegetables, they are best cooked and eaten as fresh as possible, as older leaves tend to turn tough and bitter.

Pak Choi and Pork Stir-Fry
Pak Choi is a member of the brassica family (related to broccoli and cabbage) and has been used in Chinese cooking for centuries.

Serves 2

2 tbsp groundnut oil
350g pork tenderloin, cut into thin strips
2.5cm piece fresh root ginger, peeled and finely chopped
2 tbsp medium dry sherry or rice wine
2 tbsp soy sauce
2 heads of pak choi (about 200g), stems and leaves sliced on the diagonal
1 tsp cornflour mixed with 1 tsp water
salt and black pepper

1. Heat the oil in a large wok or frying pan and quickly fry the pork and ginger for about 1 minute.
2. Pour in the sherry or rice wine and soy sauce, boil for about 1 minute, then toss through the pak choi. Stir-fry for 2 minutes or so, until the pork is cooked and the pak choi is just tender.
3. Add the cornflour and water mixture and boil for 30 seconds or so, until the sauce is slightly thickened and coats the vegetables and meat.
4. Season with salt and pepper and serve with rice or noodles.

Deep-Fried Spring Greens
(Chinese Seaweed)
Not a seaweed at all, but what you often find on combination plates in Chinese restaurants. You can also cook greens simply – as you would spinach – with a tiny amount of water. Wilt over medium heat in a lidded pan, until soft. Season with salt, pepper and grated nutmeg.
Serves 4 as an accompaniment

450g spring greens
oil for deep-frying
pinch of salt
2 tsp sugar

1. Wash and thoroughly dry the spring greens, then remove the central stalks.
2. Roll up 8 or so leaves at a time, in the shape of a cigar, and finely slice into thin shreds.
3. Heat the oil in a large saucepan or deep-fat fryer and fry the greens in batches. Remove with a slotted spoon and drain on kitchen paper.
4. Sprinkle with salt and sugar and serve as a side dish to any Chinese meal.

English Curly Kale with Shallots and Bacon
Serves 4 as a side dish

The beauty of curly kale is that, it keeps its vibrant dark green colour and curly shape after cooking, making it interesting and attractive on the plate. For a lower fat version, omit the butter, shallots and bacon, and simply steam in a little water.

200g curly kale
50g butter
2 shallots, finely chopped
2 pieces unsmoked streaky bacon, chopped

1. Wash the kale, shake off the excess water and cut away the tough stalks.
2. Melt the butter in a large saucepan and fry the shallots and bacon until soft, about 3 minutes.
3. Add the kale, plus about 1 tbsp water, cover with a lid and cook over a medium heat, until wilted and softened.
4. Season with salt and pepper and serve as a vegetable accompaniment.

Spicy Vegetable Soup with English Purple Sprouting Broccoli
Relatively new in the supermarkets, purple sprouting broccoli can be used like spring greens or other leafy cabbages. In addition to this soup, you could also use it in your favourite minestrone recipe in place of Savoy cabbage.

Serves 4-6

2 tbsp olive oil
2 medium leeks, sliced lengthways and chopped
1 large organic carrot, diced
1 stalk celery, diced
1 courgette, diced
500g (about 2 medium) potatoes, peeled and diced
200g swede, peeled and diced
2 tsp medium or hot curry powder
2 litres vegetable stock (a good quality cube or boullion is fine), or use water
150g purple sprouting broccoli leaves (or use spring greens)
salt and black pepper

1. Heat the oil in a large saucepan and fry the leeks, carrot, celery, courgette, potatoes and swede for about 5 minutes.
2. Add the curry powder and fry for another 2 minutes. Pour in the vegetable stock or water and simmer until the vegetables are almost done, about 15 minutes.
3. While the soup is simmering, wash the sprouting broccoli and cut away the tough centre stems. Shred the leaves finely, about 2mm wide. Add to the soup and cook another 5 minutes until the leaves are tender.
4. Check the seasoning and serve.

Moroccan Style Swiss Chard with Rice
Serves 4

300g Swiss chard
1 tbsp oil
1 small onion, chopped
250g basmati rice
salt and pepper
2 tbsp chopped fresh coriander leaves
50g toasted pine nuts
50g sultanas (optional)

1. Cut the leaves off the stalks of the chard and finely chop the stalks.
2. Heat the oil in a saucepan and fry the onion and stalks until soft.
3. Add the rice and stir through, then add 500ml boiling water and season with salt and pepper.
4. Bring to the boil, reduce the heat to low, cover and cook for 10 minutes.
5. Remove from the heat and stir through the chard leaves, coriander, pine nuts and sultanas, if using. Put the lid back on and let sit for 5 minutes.
6. Serve with lamb tagine or other North African style dish.

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