SPRING GREENS
Spring greens are a cultivar of Brassica oleracea in the cultivar Acephala Group, similar to kale, in which the central leaves do not form a head or form only a very loose one. The nutritional value varies depending on the particular variety of green, but in general spring greens are rich in vitamins C and K, calcium and iron. They're also high in fibre and a good source of potassium, vitamin A and beta-carotene. Because they're very perishable, you'll want to buy spring greens close to the time you're going to serve them. Choose fresh, bright green, firm leaves with uniform color. Avoid wilted, discoloured or slimy leaves.