I like spring greens but they can be a bit rough especially compared to spinach. However, I found a recipe for quick collard greens which sounded great. I adapted it for spring greens and the result was very tasty. Hubby and kid had it with pork sausages and mash. I just gobbled it up with the mash.
- 350g spring greens – this was around 3 bunches
- Water to cover the greens
- 2 tbs olive oil
- 10g butter
- 1 small onion diced finely
- 2 garlic cloves sliced thinly
- 1 tsp grated ginger
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1 tsp crushed red dried chillies
- Salt and pepper to taste
- Boil enough water to cover the greens – I used about 2 pints
- Discard the mangy greens that are normally around the bunch.
- For the remainder, pull each leaf off the bunch, wash it then remove each leaf and cut out the stem along the middle. Chop into 1 cm slices and put into the pan of water
- Boil the greens for a few minutes until the leaves begin to wilt. Turn off the water. Scoop out a couple of ladles of the water and set aside as you will use again.
- (I poured the rest of the water out to use to boil potatoes for mash)
- In a large heavy based saucepan or frying pan pour in olive oil and butter. Once butter melts add in the ginger and greens.
- Stir for a minute or so.
- Add the garlic slices, cumin, cinnamon and a ladle or two of water.
- Cook until the water evaporates. If cooking for children remove a portion now then add the chili, salt and pepper to taste to the remainder. Stir through and heat for a minute.
- Serve with mash and sausages.