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Tomato & Anchovy Greens

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Cooking time

Prep: 5 minutes Cook: 1 hour

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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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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:

  • 500-600g mixed seasonal greens, such as green beans, mange tout, sugar snap peas & runner beans

To serve:

  • 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


  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.

  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.

  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.

  4. After an hour, taste for seasoning, add the lemon zest and juice, and stir well.

  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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