Matt Tebbutt
from
Market Kitchen
Garlic, lemon and anchovy spike Matt Tebbutt's quick dish of wilted greens
Garlic, lemon and anchovy spike Matt Tebbutt's quick dish of wilted greens
Anchovy spring greens
Method
2. Heat a little olive oil in a pan over a high heat. Add the anchovies and their oil and stir until they start to dissolve.
3. Add the spring greens, grated garlic and squeeze over the lemon juice. Season with salt and pepper.
4. Stir-fry until the greens wilt, 2-3 minutes. Serve immediately.
Prep:
5 min
Cook: 5 min
Cook: 5 min
Ingredients
1 head spring greensOlive oil
1x100g tin anchovies
1 garlic clove, finely grated
1 lemon, juice only
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