This simple dish is rich and satisfying. Don’t be put off by the anchovies – they melt into the stew and just add a rich, salty note to the end flavour.
2 tbsp olive oil
1 large onion, thinly sliced
2 celery sticks, finely chopped
2 garlic cloves, crushed
3 anchovies, chopped
4-5 sprigs of fresh thyme, leaves picked
500g spring greens, shredded
1 litre vegetable or chicken stock
2 x 400g tins cannellini beans, drained and rinsed
extra virgin olive oil, to drizzle
30g parmesan shavings, to serve
1. Heat the olive oil in a saucepan and gently fry the onion and celery for 10 minutes until softened.
2. Add the garlic, anchovies and thyme and cook for 1 minute before adding the spring greens and stock. Season well, bring to the boil, then reduce the heat and simmer for 10 minutes.
3. Add the beans and watercress and cook for 5 minutes more. Serve with a good drizzle of extra virgin olive oil and a few parmesan shavings.
Buy the book with 20 per cent off
All these great recipes are from Irish food writer and TV presenter Donal Skehan’s new cookbook, Super Food in Minutes, which is published by Hodder & Stoughton, price £25. As well as 90 brilliant, easy dishes, all ready in less than 30 minutes, it includes meal plans and nutrition counts. To order a copy for £20 until 22 September, call 0844 571 0640; p&p is free on orders over £15. Follow Donal on YouTube/donalskehan and at donalskehan.com.