If you can’t find purple sprouting broccoli, substitute with normal broccoli or cauliflower, or do this with spring or winter greens.

Ingredients
Feeds 6. Takes 20 mins.

1kg purple sprouting broccoli or spring greens
2tbsp extra virgin olive oil
1tbsp red wine vinegar
1 garlic clove, smashed
4 anchovy fillets
Freshly ground black pepper

Remove any coarse or damaged leaves from the purple sprouting, and trim the stems, otherwise leave them as whole “branches”. Cook in simmering salted water for around four minutes until the stalks are just tender, then drain well and pile into a large warm serving platter.

Gently heat the olive oil, red wine vinegar, garlic and anchovies in a frying pan, pushing the anchovies around until they melt into the oil, then pour the anchovy oil on top of the purple sprouting broccoli, discarding the garlic clove. Add plenty of black pepper, and serve.

If using spring greens, cut off and discard the hard base, leaving only the leafy greens. Wash and shake dry, then shred into 1cm pieces, and cook in simmering salted water for five minutes, then proceed with the recipe as above.

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