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Tomato & Anchovy Greens

By Justine Wall (GoodFood Community)
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  • 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.
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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 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.
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