I love Italian agretti! They are such humble and interesting greens with their hearty and slightly bitter taste – almost like beetroot stems, full of character and so versatile.! Although this version is a lot more complex in flavour, I love eating them in the simplest way possible – steamed and served with lots of lemon and olive oil! The saltiness of the anchovies in this recipe, combined with the sweetness of the tomatoes, creates a perfect overall balance. In fact,, when prepared this way, these greens are almost as rich as a pasta dish, and pray tell – who doesn’t love pasta?!

Makes 4 to 6 portions

Ingredients:

400 g Italian agretti
4 whole garlic cloves (with skin)
1 garlic clove (finely chopped)
4 tbsp. extra virgin olive oil
Half a glass of white wine
4 anchovies in salt (rinsed and boneless)
3 tbsp. Taggiasche olives
6-8 cherry tomatoes

Bring a pot of salted water to a boil. While waiting for the water to boil, heat the olive oil and whole garlic cloves in a large pan. Wait until the garlic cloves release their flavour into the oil, then add the finely-chopped garlic, anchovies, and let the mixture ‘dissolve.’ Then, add the olives, capers, and lastly the tomatoes (sliced into halves), and allow them to simmer for a few minutes before pouring in the wine and allowing the sauce to cook until the tomatoes are soft and have released all their juices. Boil the agretti in water for at least 4 minutes (or until tender), then drain and add to the sauce. Mix well to ensure that the agretti is well covered in the sauce. Serve immediately. Enjoy ! x

Sautèed agretti