Friarelle with garlic, anchovy and lemon

Ingredients

• 3 anchovies
• 2 garlic cloves
• 1 lemon, finely zested and juiced
• 2-3 tbsp extra virgin olive oil, plus extra for cooking
• 300 g friarelle (or other similar greens, including broccoli side shoots)
• Salt and black pepper

Serves 4 as a side

Instructions

1. Combine the anchovies, garlic and lemon zest in a mortar and pestle. Pound to a thick paste, then stir through the lemon juice and olive oil and mix to combine.
2. Trim the woody ends from the friarelle, then cut into 4 cm lengths.
3. Heat a large, heavy-based frying pan over high heat. Add 1 tbsp olive oil, followed by the friarelle. Stir, then fry the greens, covering with a lid and reducing the heat if necessary. Cook for 3-5 minutes, or until the greens are very well softened.
4. Once softened, add the garlic anchovy lemon mixture from the mortar and pestle and remove from the heat. Toss well to coat, season to taste with salt and pepper, then serve.

Note

Friarelle may also be called cime di rapa, broccoli rabe, rapini or turnip tops. If using friarelle for this recipe, you can reduce the bitterness of the vegetable by blanching in boiling water for 2 minutes, then rinsing under cold water before using.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.