Added to spring soups and stews
Spring greens, often a mix of tender young leaves like spinach, sorrel, and nettles, are a seasonal staple added to soups and stews across Europe and North America. They are typically wilted into broth-based dishes, adding a fresh, slightly peppery or earthy flavor and a vibrant green color.
🍽️ Nutrition at a glance
This dish is low in calories and carbohydrates, providing a good source of vitamins A, C, and K, as well as minerals like iron and calcium. A typical serving contains roughly 50-80 calories, depending on the specific greens and broth used.
Nutrition breakdown
| Calories | 65 kcal |
| Protein | 4.5 g |
| Carbs | 8 g |
| Fat | 1.5 g |
| Fiber | 4 g |
| Sugar | 1.5 g |
| Sodium | 250 mg |
| Vitamin K | 450 mcg |
| Vitamin A | 8000 IU |
| Vitamin C | 30 mg |
| Iron | 3.5 mg |
| Calcium | 150 mg |
| Potassium | 500 mg |
| Magnesium | 60 mg |
| Folate | 150 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, foraging for the first wild spring greens is a cherished tradition in many regions, symbolizing renewal and the end of winter. Nutritionally, they are exceptionally dense in micronutrients, offering a concentrated boost of antioxidants and phytonutrients after the winter months.
