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These lovely dark green leaves are from Pollybell farm on the Isle of Axholme in Lincolnshire. The Isle of Axholme is an ancient agricultural site, surrounded by the three rivers Don, Trent and Idle. But there's nothing idle about the guys at Pollybell - they're a busy old bunch, harvesting all the cabbages, bunched carrots and broccoli for your box too.
Remove any damaged outer leaves before cutting the main body of leaves away from the core. Slice off any tough central stalks. Give the leaves a rinse and then chop appropriately. Great braised with butter, steamed or popped in a stir-fry. Store in a cool, dry place or in the vegetable drawer of your fridge to prolong life.