Feature Recipe

Separate leaves from the stems of the winter greens, and slice half the stems into a 1cm pieces (discard the rest). Wash leaves and stems separate removing all grit. Bring a large pot of salted water to the boil. Blanch stems for around 1 minute, remove from the pan and refresh in ice water. Follow the same step for leaves but only blanch for 30 seconds. Drain the greens thoroughly in a colander, removing as much moisture as possible. Heat a large frying pan to a medium heat and add garlic, chili, anchovy and olive oil. Fry slowly, to infuse […]