© David Loftus
green veggies with flavoured butter
The beauty of this recipe is that you can vary the flavour combos; herbs work really well, or you can try things like olives, sun-dried tomatoes, chilli or lemon zest. You can make it up to a month in advance so its one less thing to do on the big day, and keep some in the freezer so you have an instant flavour injection at your fingertips. You can use it with anything from fish to chicken, roast lamb, roast potatoes or bread delicious!
Add the garlic, chilli, rosemary and anchovies to a food processor and whiz until fairly fine. Dice and add the cold butter, then whiz again until well combined.
Get yourself a good-sized piece of greaseproof paper and place the butter into the centre. Fold the paper over and roll it around until you have an even-sized log. Twist up the ends to seal then pop in the fridge or freezer until needed.
Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool.
Carefully squeeze the cabbage leaves to get rid of any excess moisture. Add a slice of your flavoured butter and the balsamic vinegar to a large pan on a high heat. Once the butter has melted, add the leaves and toss around for a couple of minutes until hot through. Serve with a tiny extra knob of melting butter on top.
Recipe © Jamie Oliver. From Jamie at Home Christmas special 2007.
serves: Makes 1 log of butter / Greens serve 4
for the butter
2 cloves of garlic, peeled
1 dried red chilli
a few sprigs of fresh rosemary, leaves picked
7 anchovy fillets in oil, drained
250g cold unsalted butter
for the greens
4 large handfuls mixed green cabbage leaves
3 tablespoon balsamic vinegar