Name: Tomato & Anchovy Greens
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: British

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

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 1
Make 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 2
Add 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 3
Turn 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 4
After an hour, taste for seasoning, add the lemon zest and juice, and stir well.
step 5
Steam 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.

Tomato & Anchovy Greens