RECIPES FOR SPRING GREENS

PRAWN & SPRING GREENS RISOTTO

400g Organic Spring Greens, roughly chopped
1 Large Organic Onion, chopped
1 Organic Chilli (choose one to suit your tastebuds!)
200g Organic Risotto Rice
¾ Litre Hot Organic Vegetable Bouillon
Grated Zest of ½ and Organic Lemon
3Tbsp Organic Extra Virgin Olive Oil
Sea Salt & Organic Black Pepper

Heat oil in a heavy pot over a medium to high heat. Add onions and sweat for 3 mns, add rice and salt. Cook until rice begins to colour. Then slowly add the stock/bouillon and grated lemon zest,stirring all the time until the rice is covered and then simmer gently for 15-20 mins – check regularly and top up with liquid if required – stirring occasionally until stock is nearly absorbed and rice is cooked. Stir in the Spring Greens, simmer for 1 min then stir in the prawns (or tofu). Remove from the heat, season and serve. Serves 6.

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Spring Greens are delightful and highly nutritious cabbage leaves available early in the season that can be substituted for either Spinach or Savoy Cabbage in recipes. They require very little cooking and are great as a last minute addition to a thai style soup, creamy risotto or served in a buttered pile alongside bangers and mash!

For the vegetarian they are a great addition stir fried vegetables as they blend well with soy sauce, garlic and ginger. Also create a wholesome and colourful platter combining the Spring Green leaves with a dollop of, pureed carrots or roasted beetroot with a little Organic Goats Cheese to lift the texture.

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