A few months ago, I had some dark, leafy greens at the Hawksmoor served braised with a Sunday roast. They were tender like mustard and collard greens but sweeter and without any of the bitterness.
Suspecting that these “Fresh British greens” were the same greens, I gave it a go — they are just as delicious sautéed in olive oil and garlic. I also added them in risotto. I am sure they will be starring in some gratin, stir-fry and noodle soup very soon.
But I still don’t know what they are. It’s a bit unfair that something this good is given such a generic name that googling it will pull up anything that’s fresh, green and British-grown.
Anyone out there have any idea if there’s another name for these greens?