A bunch of about 650 g of grelos. Sold by unit. Grown by small local farmers using traditional methods that respect the land and harvested at their optimum point. They have a slightly bitter flavor and a tender texture. They are a winter vegetable very present in Galician cuisine, ideal for cocido gallego, lacón con grelos, broths, stir-fries and creams. Their season in Spain runs from late October to April, with February usually being the best month. The description highlights their contribution of fiber, vitamins A, C and B9 (folic acid), calcium and potassium, as well as their low caloric content. Keep them in the coldest part of the fridge. Before preparing, wash them thoroughly with plenty of water to remove any soil. Boil them in plenty of water for 20 to 30 minutes; for traditional dishes, the cooking water from cocido or lacón can be used. If you are not going to consume them soon, give them a short 5-minute boil, let them cool and freeze them. Then finish cooking them without needing to thaw first.