There is much to be said about naming a vegetable in the most descriptive way possible, and these really are so called. They are the first cabbages of spring and most definitely green, packed with taste and goodness.
Spring greens are probably the closest to wild cabbage and truly lend themselves to being cooked rapidly, either steaming or adding in to dishes, soups and stews at the final stages. Once transformation of spring greens is served from nearly every Chinese restaurant in the land and goes by the more deceptive label of crispy seaweed. however it really works in this guise and can be very successfully deep fried or even roasted.
Here's Figura's take on Spring Greens.....