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Spring greens are actually young, tender cabbage plants and are sold as loose heads of thick green leaves. Spring greens do not have the hard core which is found in the middle of fully-grown cabbages. Spring greens are also exceptionally versatile and can be served in many different ways. From raw in juices or salads, to steamed, stir fried or sautéed with a little garlic. And remember not to discard the stems as these are even sweeter and tastier than the leaves – plus they are full of all that goodness too!