Melted UmamiĀ Greens

January 24, 2014
0 Ratings
  • Makes 1 cup
Author Notes

This is more of a condiment than a side dish, designed to boost flavor and add a bit of love to the main ingredient. Perfect on simply grilled meaty mushrooms as shown or topping a grilled lamb chop or rib eye. The flavors blossom as you eat...first garlic, then tomato then a bloom of savory umami from the anchovy. So simple really, but it truly elevates a simple dish to something decadent. —savorthis

What You'll Need
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon garlic, minced
  • 1 anchovy fillet
  • 1 tablespoon tomato paste
  • 4 handfuls spinach or chard
  • 1 pinch sugar
  1. Melt butter in olive oil and add anchovy, chopping up and stirring until it melts. Add garlic and cook until fragrant. Mound greens on top, cooking for a minute before gently stirring and flipping while they compress.
  2. Stir tomato paste into 2 tablespoons warm water and stir mixture into greens when they have all just wilted. Continue cooking for another couple minutes. Add slight pinch sugar and salt and pepper to taste. Don't be shy- it is a condiment meant to accompany and boost the dish and should be well seasoned.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • healthierkitchen
  • savorthis
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

3 Reviews

LeBec F. April 7, 2015
savorthis, you continue to impress me!
healthierkitchen February 20, 2014
sounds delicious! I like the idea of it as a condiment on the mushrooms. What do you like to serve with that? Something like polenta? Rice?
savorthis February 20, 2014
Thanks! It's funny because the mushroom and umaminess seem Asian and yet, I think you could go either way. Some crispy polenta croutons would be great as would some soupy or sticky rice. I think it would even do well on pasta or soba.