Rinse your organic spring greens then remove the stems and chop (see Kale Recipe Below). Slice some organic fresh wet garlic lengthways and drop into a pan of boiling salted water for 7 - 10 minutes or until just beginning to be tender and opaque, add the leaves and and cook for about 4 minutes to soften them. Drain (saving the delicious liquid for ‘Green Stock’) then plunge the leaves and garlic into cold water to stop them cooking any more and then drain them once again.
Melt 4 or 5 (or more!) organic anchovies in a large pan with some of their oil and maybe a little bit more organic olive oil if you think they need it. Cook gently until they break down and soften. Add a good slug of organic Verjus (if you can find it) or organic white balsamic vinegar, a squirt of organic lemon juice and a huge blob of organic creme fraiche and lots of freshly ground black pepper (taste to check the seasoning). Tip the leaves and garlic into the mixture and toss around gently to warm and coat the leaves. Have a big dish of organic mashed potatoes or crushed organic new potatoes nearby and pour the mixture over the top. Scatter generously with some toasted organic pine nuts and serve straight away. Delicious with BBQ’d Organic Lamb!
