Photo: Joseph Gonzalez
Green veggies with flavoured butter
7 ingredients
4
openrecipes
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!
Estimated Nutrition (whole recipe, rough)
464
Calories
31g
Protein
35g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes