Braised Greens with Anchovy Pestata

Jan 11, 2012

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Servings
4 servings as a vegetable side dish.
Course
Side Dish

Ingredients

  • 4 oil-packed anchovy fillets
  • 1 small carrot, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • ½ small onion, peeled
  • 2 strips bacon, roughly chopped
  • 2 pounds sturdy greens, such as kale or collards, washed thoroughly, heavy stems removed, and cut into 2-inch-wide ribbons
  • 1 cup water salt

Instructions

  1. Put the anchovies, carrot, garlic, onion, and bacon in a food processor and pulse until smooth.
  2. Place the purée in a large pot over low heat. When the fat in the bacon begins to render, increase the heat to medium and cook until the purée starts to brown slightly. Add the greens and toss to combine. Add the water and season lightly with salt. Cover and continue to cook until the greens are fully cooked, about 20 minutes.

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