slight overkill on the knife!

Meet your new best friend! Spring greens, known as Collard greens in the US (though not identical), are your go-to replacement ingredient for any recipe that contains spinach, beet, Swiss chard or mustard greens – all high oxalate. Spring greens are part of the great green family of vegetables that also includes cabbage, cauliflower and broccoli — trendy kale is also a cousin — and are laden with just about everything that is good for you, from vitamins K, A, B1, B6 and C to manganese, calcium, iron and fiber.

Cut out the thick center stem from each leaf, roll them up, slice into 1cm ribbons, then blanch for a minute in boiling salted water and quickly refresh in icy water. Then get creative! I like to dress with lemon juice, olive oil and a good pinch of salt to accompany fish, or with a splash of tamari and 1 tsp of coconut oil to serve with Asian-style dishes. For something heartier, add 1/2 tub ricotta cheese, a good grating of lemon zest and a few chilli flakes.