In February I posted about the grelos seeds I got in Santiago de Compostela.
Well this is the grelos crop I've got from an August sowing and it has grown a lot more than I expected. It's a bit untidy looking and lacks the impact of other winter vegetables like sprouts and the blistered leaves of black tuscan kale have. But I didn't have to thin or transplant it so it was easy to grow.
I delayed a second sowing until mid September and that crop is a quarter of the size so I expect it will provide spring greens next February/March when there is not a lot else growing.
Wilted with some garlic, red onion and red wine vinegar the early sowing was tart and fibrous despite removing the ribs. Next time I'll add a sprinkling of brown sugar to the pan. I may also try it with mash and make bubble and squeak and I bet it's just right for caldo gallego soup.
I sense though that it may be a 'duty eat' just because it's there and it would be a shame to waste it.