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    Garlic & rosemary greens with anchovy

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    Garlic & rosemary greens with anchovy

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    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. 

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    1 of your 5 a day

    low in saturated fat 


    Average user rating

    4 stars