Kalettes in anchovy, garlic & lemon butter

by Ed Smith

A beautiful side or easy brunch dish

This is such a great way to cook and eat kalettes. It works beautifully as a side dish—say, for a roast leg of lamb. But you could also make the kalettes the star of the show, serving the following recipe on a slice of toasted sourdough and topped with a poached egg to make a lovely brunch, lunch or supper.

For more on kalettes, read Ed’s latest blog


400g kalettes
15g butter
8 salted anchovies in oil
Zest of 1 lemon
1 large garlic clove, thinly sliced
Juice of ½ lemon


Trim any particularly woody looking ends of the kalettes, then wash them thoroughly. The best way to do this is to fill a large bowl with cold water, put the kalettes in it, shake it up, then remove the greens. Pour the dirty water from the bowl, refill and repeat.

Fill a large saucepan with water, add a good pinch of salt and bring to the boil. While the water is coming to the boil, melt the butter in a saucepan. Roughly chop the anchovies and add to the butter along with 1-2 tbsp oil they sit in, half the lemon zest and the garlic slices. Heat over a medium flame for 1-2 mins so that the anchovies start to melt away, the garlic softens, and the lemon zest mellows. Remove from the heat and add the lemon juice.

When the water is on a strong, rolling boil, drop the kalettes in and cook for just 90 secs. Drain and add the greens back to the pan. Pour the flavoured butter and oil over the kalettes and three or four turns of a pepper mill. Toss so all of the frilly leaves are glossy.

Recipe and image: Ed Smith