Green veggies with flavoured butter

Name: Green veggies with flavoured butter
Total time: 20 min
Yield: 4
Cuisine: british
Ingredients: 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; 4 large handfuls mixed green cabbage leaves; 3 tablespoons balsamic vinegar

Amazing for Christmas dinner

Gluten-freegf

“This wonderfully herby butter gives festive greens loads of flavour, and you can prep it in advance ”

Serves 4

Cooks In20 minutes plus chilling time

DifficultySuper easy

Vegetables Christmas Dinner Party Sunday lunch Thanksgiving British

Nutrition per serving

Calories 48 2%
Fat 3.7g 5%
Saturates 2.3g 12%
Sugars 2.3g 3%
Protein 0.8g 2%
Carbs 2.6g 1%

Of an adult's reference intake

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Ingredients

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

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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.