‘Secret’ Winter Greens
I know you’re thinking ‘so what’s the secret Jules?’. And I’m glad you asked, although I need you to promise this is just between you and me 😉
And the secret ingredient is anchovies.
They add amazing depth of flavour and just make the greens taste incredibly savoury and moreish without being overtly ‘fishy’.
The reason for all the secrecy is that my Irishman thinks he hates anything fishy, especially anchovies. So there’s no way he’d eat these greens if he knew. And while I’m generally not a fan of disguising food, I make an exception here.
makes: a heap
takes: 30 minutes
2-4 anchovies, chopped (optional)
2 bunches greens (see below for ideas)
4 tablespoons stock or water
1. Heat a generous glug of extra virgin olive oil in a large pot on a medium heat. Peel and halve onion lengthwise then finely slice into half moons. Cook onion, covered stirring every now and then for about 8 minutes or until the onion is soft but not browned.
2. While the onion is cooking tear leaves from the stems of your greens into bite sized chunks (or thickly slice into ribbons). Keep stems separately and finely slice them.
3. When the onion is soft add anchovies (if using) and cook for another minute so they flavour the oil and start to melt into the sauce.
4. Add the sliced stems and cook, covered for 10 minutes or until starting to soften.
5. Pile torn / sliced leaves into the pot. Add stock or water and a pinch of salt. Cover with your lid and cook for another 10 minutes, stirring every now and then. When the leaves are tender, taste and season with extra salt if needed.
Recipes to Use Your Secret Winter Greens
- With Poached Eggs and Mayo
- Roast Cauli with Meatballs & Tahini Sauce
- Kale ‘Cabonara’
- Anywhere you’d normally serve a green salad as a side
Variations & Substitutions
different greens – it’s up to you! Kale and chard (silverbeet) are my faves but any greens will work. Collards are fab as is spinach or nettles! I’ve even used carrot tops and fennel tops (in with other greens) and they’ve worked well (just make sure you chop these finely so they aren’t too chewy). I also keep leftover chard stems or kale stems from other meals and add these to my pot of greens .
short on time – skip the onion. Cook on a medium high heat and stir more frequently to avoid burning.
5-ingredients / über simple – Just cook the greens in oil and a little water.
vegetarian – skip the anchovy or replace with 1-2 cloves of finely chopped garlic.
garlicky – add 1-2 cloves crushed garlic with the anchovy.
lemony – finish with a squeeze of lemon. And/or add a tablespoon finely chopped preserved lemon or the zest of a lemon.
lemon & olives – stir in a handful of chopped pitted black olives and a tablespoon chopped preserved lemons.
keto / ultra low carb – skip the onion.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
anchovies – keep in the pantry if unopened.
kale / chard – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.
stock – keep in the pantry.
Absolutely! Just cook as per the recipe. Will keep in the fridge for 2 weeks or can be frozen.