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I was a bit surprised to receive a head of spring greens in my veg box this week - the missing link between a cabbage and a sprout, cabbage leaves on a sprout like central trunk - surely the name suggests that this is not a November staple. Apparently I was not the only one, a fellow foodie blogger helengraves.co.uk had a similar shock, Able & Cole helpfully informed her that Spring Greens are the hardiest of veg bridging the green gap in earliest spring, hence the name, they are actually in season right through the winter - phew!
Helen not only helped with the research but also offered a delicious and filling soup that combines the sprightly folliage (which has a really bright, fresh taste) with smoky, spicy chorizo. Pork and cabbage is an eternal combination, as much a delight to the eye as to the palate. Thanks Helen!
Ingredients
(From helengraves.co.uk, I have adapted it slightly to suit)
1 large onion
2 cloves garlic
100g chorizo (I used a pre-cooked one sliced very thinly, but any will do)
1/2 head spring greens
2 medium potatoes
A slug of dry sherry
500 ml chicken stock
Olive oil, S&P
Serves 2/3
1 Chop onion finely and add to a heated 10cm pool of oil, fry gently for 5 minutes
2 Chop/crush the garlic, wash and cube potatoes (no need to peel) add pan with sherry, cook for 2 minutes
3 Add stock, a bit of S and lots of P, cook for a further 15 minutes
4 Chop greens finely
5 3 mins before end fry chorizo in hot frying pan (no need for oil)
6 Mash pots in soup a bit then add chorizo and oils from pan (I use a bit of water to deglaze) and greens, cook for further 4 mins
7 Serve with a hunk of bread (we had sourdough) warming, filling quick and simple
