winter greens with anchovy butter and garlic crisp
an important update to “eat your greens”
ingredients
3 tbsp extra virgin olive oil, plus extra to finish
4 garlic cloves, thinly sliced
50g unsalted butter
3 anchovy fillets
2 leeks, thinly sliced
½ bunch silverbeet, roughly chopped
1 bunch kale, leaves torn
½ small sugarloaf cabbage, thinly sliced
100ml vegetable stock
1 lemon, zest and juice
Flaky sea salt and freshly cracked black pepper
method
Add the olive oil and sliced garlic to a cold frying pan. Place over medium-low heat and gently cook until the garlic is lightly golden and crisp. Lift out with a slotted spoon and drain on paper towel.
Add the butter and anchovies to the garlic-infused oil. Cook gently, stirring, until the anchovies have completely melted into the butter.
Add the leeks with a good pinch of salt and cook for 8–10 minutes, stirring occasionally, until soft, sweet and jammy.
Add the sugarloaf cabbage and cook for another 5 minutes until it starts to soften and collapse.
Add the kale and vegetable stock, toss everything together, then cover and cook for 4–5 minutes until the kale is tender. Add the silverbeet and cook for another 2–3 minutes, just until wilted and tender.
Remove from the heat and stir through the lemon zest and a generous squeeze of lemon juice. Taste and season with salt and plenty of freshly cracked black pepper.
Transfer to a serving platter and scatter over the crispy garlic. Finish with a generous drizzle of your best extra virgin olive oil and serve immediately.
Serves 4 - 6 as a side
