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Garlic & rosemary greens with anchovy
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3 tbsp rapeseed oil
3 rosemary sprigs, leaves stripped and finely chopped
2 cloves garlic, finely chopped
4 anchovies in olive oil from a jar or can, drained and finely chopped
2 x 220g packs Waitrose Tenderstem Broccoli Spears, halved
200g pack essential Waitrose Kale, washed and thick stalks removed
1. Pour the rapeseed oil into a small saucepan and add the rosemary, garlic and anchovies. Heat very gently for 5 minutes, stirring regularly to infuse the flavours but without frying.
2. Meanwhile, cook the broccoli and kale in a large pan of boiling water for 2-3 minutes. Drain well then return to the pan, off the heat.
3. Pour over the warm dressing, stirring until it is well coated. Serve warm.
1 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in March 2016.