Now that spring has sprung, it's a great time for some delicious tender vegetables. Spring greens belong to the group of plants known as brassica and so are related to the cabbage, Brussels sprout and cauliflower. In the UK we tend to refer to them as spring greens when they are young, tender and vibrant in colour. The advantage of buying vegetables and fruits in season is that they are much cheaper, tastier, at their best and in abundance. This, of course, applies to all seasonal foods.
So put away the myth that children won't eat their greens! It is we adults who presume they won't. Most of the problem is in how we cook our vegetables, and what we serve with them can make all the difference.
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