Despite their name, spring greens are now available year-round, although they tend to be more popular in the winter, perhaps because they go well with the more wintry casseroles. They are non-hearting cabbages with all the nutritional qualities of the cabbage, and a particularly good flavor. They should be bought for eating within a couple of days. I like spring greens with braised beef or pork, but also braised with chunks of smoked bacon and slivers of sun-dried tomatoes. See also Cabbage. (14)
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