Late Spring is a wonderful time for young green vegetables. Asparagus is in abundance (click and collect Rectory Farm Shop now open), and we get the introduction of pea shoots and sugar snaps. But the less glamorous Spring Greens, which is a young tender flavoursome cabbage, should not be overlooked. Its vibrant green colour will complement any type of fish or meat dish.
Spring greens belong to the Brassica family, of which health benefits are well documented. They provide you with a huge amount of vitamin C to support your immune system, and vitamin K to help build bone strength. They also contain natural compounds, such as sulforaphane and indoles. Which evidence suggests have anti-cancer and anti-inflammatory properties helping to protect against heart disease and stroke. This recipe is an easy way to celebrate the vibrancy of this wonderfully cheap yet nutritious cabbage.
Ingredients & method
Steam 100 g of shredded spring greens for 3 minutes. Refresh them under cold water to keep their bright green colour.
Squeeze out all the excess moisture and place in a large bowl with 2 medium grated courgettes, 3 finely sliced spring onions, 1 large egg, 100g plain or gluten free flour, 1 pinch of salt, handful of chopped mint, the zest of 1 lemon and 100g of grated goat or sheep cheese.
Mix all the ingredients well together. Divide into 8 portions. Spoon 2 or 3 portions onto a frying pain heated with a lug of olive oil.
Press the portions down flat so they create a fritter shape. Fry on low heat for 5 minutes, turn over and repeat on the other side. Set aside and do the same with the left over mixture. These healthy nuggets taste delicious with home made sweet chilli sauce, and a large tomato and mint salad, or even dipped into them into hummus!
Perfect garden picnic food.
Have you enjoying any of the seasonal spring foods available? please send your recipes in. Stay well.
