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With this cooking holiday in the beautiful and relaxing Dordogne region of South West France you will learn to cook like a pro . . . experience the finest of wines, great food and the traditional markets as you take your culinary skills to the next level.

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Tips & Techniques

VEGETABLES - KNOW YOUR VEG

 

Spring GreensSPRING GREENS

Spring greens are actually young, tender cabbage plants and are sold as loose heads of thick green leaves. Spring greens do not have the hard core which is found in the middle of fully-grown cabbages.

How To Use Spring greens

Spring greens are served cooked. Serve as a side dish with plenty of butter and seasoning to accompany lamb, game, pork, beef and sausages. Or add to soups, stir-fries or vegetable bakes.

How To Prepare Spring greens

Remove the leaves from the loose head, wash thoroughly and shred finely.

How To Cook Spring greens

Spring greens can be steamed or stir-fried. To steam, place the leaves in a steamer and cook for 5 - 7 minutes or until just tender. To stir-fry, heat 1 tbsp oil in a frying pan and add the greens, stir-fry for 3 - 5 minutes or until just tender.

How To Store Spring greens

Keep refrigerated after purchase.

The information and images for this article have come from www.thinkvegetables.co.uk. It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at www.mwmack.co.uk
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