Roll the leaves together and slice into ribbons. Don't discard the stems - just slice them more thinly than the green parts; they are actually sweeter than the leaf. Boil, fry or steam for just a few minutes, until tender. Dress with butter and lemon for a simple side, or mix with olive oil, chilli flakes and Parmesan for a quick, flavourful weeknight pasta.
Short shelf life so cook as soon as possible.
Country of origin
Grown in UKSuitable for vegans.