With the dregs of the sprouting broccoli from my parents’ garden and gem lettuces I made this to eat with roasted chicken thighs. To the broccoli and lettuce, other greens such as asparagus can be added. They can be cooked on a barbecue or fire, with the chicken too.
a few skin-on, bone in chicken thighs
sprouting broccoli stems
a few gem lettuces, cut in half, lengthways
a small bunch of mint
a small bunch of chives
a small bunch of parsley
1 clove of garlic
3 tablespoons of olive oil
a squeeze of lemon juice
How to make:
Toss the chicken thighs in some olive oil, and salt and pepper and roast in a medium-hot oven until the skin is crispy and the flesh is cooked through.
Heat up a griddle pan or frying pan until very hot. Toss the greens in a little olive oil with a pinch of salt. Add the sprouting broccoli to the hot pan first and cook until the skin is slightly charred and the stalks are cooked through, tossing gently in the pan every now and again. Set aside, and cook the halved gem lettuces in the same way. Place on a serving dish.
Meanwhile, in a pestle and mortar, pound the anchovies and garlic into a paste with a pinch of salt. Mix in the olive oil with the anchovies. Roughly chop the herb leaves and add in and bash in with the mixture and mix until emulsified. Squeeze in lemon and taste for seasoning. If it’s too strong, add more olive oil, and if it needs more lemon juice, squeeze some in.
Remove the chicken from the oven. Spoon the sauce over the greens. Eat with warm bread and wine.