Green veggies with flavoured butter

Green Vegetables

Serves 4

  • For the butter

  • 2 cloves garlic, peeled

  • 1 dried red chilli

  • a few sprigs fresh rosemary, leaves picked

  • 7 anchovy fillets in oil, drained

  • 250 g cold unsalted butter

  • For the greens

  • 4 large handfuls mixed green cabbage leaves

  • 3 tablespoons balsamic vinegar

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.

Nutritional Information

Green veggies with flavoured butter

Amazing for Christmas dinner

More Christmas recipes >
0 foodies cooked this
This wonderfully herby butter gives festive greens loads of flavour, and you can prep it in advance
Serves 4
20m (plus chilling time)
Super easy
Method

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 it's one less thing to do on the big day, and keep the leftovers 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.

Nutritional Information Amount per serving:
  • Calories 48 2%
  • Carbs 2.6g 1%
  • Sugar 2.3g 3%
  • Fat 3.7g 5%
  • Saturates 2.3g 12%
  • Protein 0.8g 2%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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