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From nettle pesto to frittata, put a spring in your step with Rachel Allen’s recipes for fresh greens

Spring greens are not only nutritious and delicious, some grow in the wild, so cost nothing. From ramsons to chard, here are four taste-bud ticklers

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Rachel Allen's Bulgur wheat salad with parsley and wild garlic. Photo: Tony Gavin 17/02/2021

Rachel Allen's Bulgur wheat salad with parsley and wild garlic. Photo: Tony Gavin 17/02/2021

Rachel Allen's Bulgur wheat salad with parsley and wild garlic. Photo: Tony Gavin 17/02/2021

Spring is the perfect time for catching up on your greens. Be it parsley, spinach, wild garlic, kale, nettles, watercress or chard, all are in season now and they are just what our mind, body and soul needs.

For those of you who have nettles growing in your garden (yes, the common stinging nettle) they are super-nutritious and work so well in soups, like this delicious one. Make sure that they haven’t been sprayed with weed killer, and that dogs haven’t been peeing on them...! Wear gloves when you’re picking and chopping them, then once they hit the boiling stock, the sting will disappear. If you prefer, you can use other greens — watercress, kale, spinach, wild garlic or chard — in place of the nettles.


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