Tomato & Anchovy Greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Lightly steamed fresh greens in a heady tomato sauce, topped with toasted nuts & feta make for a perfect accompaniment to any meal.
Ingredients
For the Tomato Sauce
- 1 tin chopped tomatoes
- 1 clove garlic, peeled and microplaned
- 1 large red onion, peeled and finely chopped
- 3 tbsp olive oil
- 2 anchovy fillets, rinsed
- Small handful basil leaves, chopped
- 1 tbsp Balsamic vinegar
- Pinch caster sugar
- Good grinding black pepper
- Zest & juice of 1/4 lemon
For the greens:
- 1 tin chopped tomatoes
- 1 clove garlic, peeled and microplaned
- 1 large red onion, peeled and finely chopped
- 3 tbsp olive oil
- 2 anchovy fillets, rinsed
- Small handful basil leaves, chopped
- 1 tbsp Balsamic vinegar
- Pinch caster sugar
- Good grinding black pepper
- Zest & juice of 1/4 lemon
- 500-600g mixed seasonal greens, such as green beans, mange tout, sugar snap peas & runner beans
To serve:
- 1 tin chopped tomatoes
- 1 clove garlic, peeled and microplaned
- 1 large red onion, peeled and finely chopped
- 3 tbsp olive oil
- 2 anchovy fillets, rinsed
- Small handful basil leaves, chopped
- 1 tbsp Balsamic vinegar
- Pinch caster sugar
- Good grinding black pepper
- Zest & juice of 1/4 lemon
- 500-600g mixed seasonal greens, such as green beans, mange tout, sugar snap peas & runner beans
- 150g feta cheese, crumbled
- 1/4 cup almonds, toasted & chopped
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped parsley
- 1/4 cupchopped basil
Method
- STEP 1Make the tomato sauce first. Heat the olive oil in a frying pan, and keep on a medium heat: fry the onion and garlic for about 7-8 minutes.
- STEP 2Add the anchovies and fry for a further 2 minutes. Keep on a medium heat, as you want the onion to saute but not catch. The anchovies, by this stage, should have almost melted away into the oil.
- STEP 3Turn the heat up, and add the tomatoes. Allow to bubble furiously for a minute, then turn the heat down to a simmer. Add the pepper, sugar, vinegar and basil and simmer slowly on a low heat for about an hour or so, topping up with a splash of water if the sauce becomes too dry.
- STEP 4After an hour, taste for seasoning, add the lemon zest and juice, and stir well.
- STEP 5Steam your greens very lightly- for 2-3 minutes on a rapid boil, then remove and mix with the tomato sauce. Place in a suitable bowl, and sprinkle with the chopped herbs, crumbled feta and toasted nuts.
