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Spring Greens

How to Cook Spring Greens (Collard Greens, Collards, Greens) – 3 Recipes

One of the early cabbages of the year Spring Greens are a much softer variety of cabbage compared to some of the other hard headed cabbages.

Packed with Vitamin C and Vitamin K they are perfect in Stir Fry’s or even Soups. Not sure how to cook them? Why not give one of our recipes below a go?

Spring Greens and Quinoa Salad

 

  • 4 Servings
  • Preparation time: 25 minutes
  • Cooking time: 10 minutes

 

Ingredients

  • 150g quinoa
  • 1 cucumber, sliced
  • 1 courgette, grated
  • 180 g spring greens, chopped
  • 2 celery rib, sliced
  • A handful of baby spinach
  • 1 tablespoon fresh cilantro, chopped
  • Fresh basil leaves
  • Extra virgin olive, to taste
  • Salt, to taste
  • White pepper, to taste

Instructions

  1. Cook quinoa as indicated on the package instructions.
  2. In the meantime, prepare the vegetables.
  3. Place them into a large mixing bowl.
  4. Add drained quinoa and season with salt, pepper, and drizzle with extra virgin olive oil.
  5. Serve and enjoy.

 

Additional tips

  • Use tri-colour quinoa for this recipe.
  • You can replace baby spinach with Arugula salad or baby red swiss chard.
  • Season with a few drops of lemon juice, or use balsamic vinegar glaze.

 

Spring Greens Stir-Fry

 

  • 4 Servings
  • Preparation time: 25 minutes
  • Cooking time: 30 minutes

 

Ingredients

  • 240g rice
  • 500g spring greens, chopped
  • 1 white onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Cook the rice according to the package instructions.
  2. Bring a large pot of salted water to a boil, and cook spring greens for 5 minutes. Drain them well.
  3. Heat extra virgin olive oil in a non-stick skillet and add onion. Cook until lightly golden.
  4. Add sliced bell peppers and cook for 15 minutes over medium-low heat, stirring frequently.
  5. Add spring greens and soy sauce. Season with salt and pepper, and stir well to combine.
  6. Cover and cook for an additional 5 minutes.
  7. Serve the rice topped with spring greens and bell pepper mixture.

 

Additional tips

  • For this recipe, use long-grain rice.
  • For more flavour, season with a pinch of paprika, cumin or grated ginger.

 

Pasta with Spring Greens

 

  • 4 Servings
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

 

Ingredients

  • 300g spring greens, chopped
  • 30 g butter
  • 320g pasta
  • 80g toasted almonds, peeled
  • 2 tablespoons extra virgin olive oil
  • 40g Parmigiano Reggiano cheese, grated
  • Salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Bring a large pot of salted water to a boil, and cook spring greens for 5 minutes. Drain them well.
  2. Cook the pasta according to the package instructions.
  3. Heat extra virgin olive oil in a non-stick skillet. Add spring greens and butter.
  4. Season with salt and black pepper.
  5. Stir in the pasta and toasted almonds. Stir well to combine and cook for an additional 30 seconds.
  6. Sprinkle with grated cheese and toss to combine.
  7. Serve and enjoy.

 

Additional tips

  • Cook the pasta until al dente. You can drain it one minute before the time indicated on the package instructions and combine it with the greens. Cook for an additional minute.
  • Sprinkle with toasted black sesame seeds or chopped nuts.
  • For more flavour, you can use lemon-infused extra virgin olive oil.

 

 

 

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