Try these quick fruity fresh veg as a side to whatever you are eating.
Leafy veg are a bonus in January when roots and cabbages dominate our home-grown veg choices. You can make this with a Savoy or January King cabbage, or with some of the leaves from one, but I think spring greens - loose leaved, non-heating cabbages - have the best and sweetest flavour. This is great with any poultry or game, white fish or salmon, sausages or thick slices of ham.
- 2 small heads of spring greens or about 12 leaves of cabbage, depending on size
- 1 large orange
- 25g softened butter
- Wash the greens and remove any large or tough stalks. Roll up the leaves and shred them coarsely. Grate the zest from the orange into a small bowl and mix with the softened butter plus a little salt and pepper. Cut away the pith from the orange (see Bite-sized video #3) then chop the flesh into chunks, reserving any juice.
- Cook in boiling water for 4-5 minutes, or until the greens are tender. Drain thoroughly in a colander.
- Chop the greens with a metal spoon squeezing out any remaining juice then turn the greens into a serving dish or the saucepan emptied of any cabbage water. Add the orange butter with the chopped orange and mix together. Season lightly and add a little freshly grated nutmeg if you wish. Serve immediately while piping hot.
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