Greens

Name: Greens
Cuisine: British
Ingredients: 100 g butter or 2 tablespoons olive oil; 2 heads of spring cabbage or the equivalent; 1 small onion, finely chopped; 100 g butter or 2 tablespoons olive oil; 1 small chilli, finely chopped (optional); 1 clove garlic, finely chopped; salt and pepper; salt and pepper; small tin of anchovies in oil, cut in half or 1 tablespoon dried shrimps; small tin of anchovies in oil, cut in half or 1 tablespoon dried shrimps; small tin of anchovies in oil, cut in half or 1 tablespoon dried shrimps

Preparation info

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

This way of cooking greens will do well for any strong greens: spring cabbage, pak choy, broccoli and so on. Ike trick is not to cook them with much water. The addition of anchovies or dried shrimp is my friend Karen’s and makes it more interesting.

Ingredients

2 heads of spring cabbage or the equivalent
100 g butter or 2 tables

Europe
United Kingdom
Fish course
Side dish
Pescatarian
London
Gluten-free
Spring

Method

Wash the greens and lightly shake: the water remaining on the leaves should be enough for cooking. Shred the cabbage. Melt the butter or the oil in a heavy pan. Fry the onion, garlic and chilli for a few minutes, then add the greens, turning well. Season, cover and cook until done, about 12-15 minutes, stirring occasionally. Stir in the anchovies or dried prawns. It’s even better reheated.