Spring greens charred until the edges crisp, then dressed with anchovy butter — melted butter beaten with mashed anchovies, garlic, and lemon. Intensely savoury.
smokeandsoil.com/recipes/charred-spring-greens-with-anchovy-butter
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
For the Anchovy Butter
For the Greens
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. When you cook spring greens over a hot cast iron skillet or directly on the BBQ, the leaves crisp and blacken in spots, creating layers of flavour that simply can’t be achieved through steaming or boiling.
The anchovy butter is key here. It brings depth and umami without overpowering the delicate freshness of the greens. Garlic and lemon zest lift the richness, while a good pinch of black pepper keeps things grounded. This isn’t about masking the ingredients but enhancing their natural qualities through thoughtful, clean cooking.
Using a cast iron skillet on the BBQ or in the kitchen allows for precise heat control and the development of a clean smoke flavour, free from the harsher notes that come with burning fat or wood. It’s a technique that suits everyday BBQ — straightforward, seasonal, and unpretentious — turning simple, homegrown vegetables into something genuinely satisfying.
For the Anchovy Butter
softened (British-sourced)
oil-packed, finely chopped
minced
finely grated
For the Greens
British-sourced
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
Prepare the Anchovy Butter
In a small bowl, combine the softened butter, chopped anchovy fillets, minced garlic, lemon zest, and black pepper. Mix thoroughly until evenly combined. Set aside at room temperature. This can be prepared up to 24 hours in advance and stored in the refrigerator.
Prepare the Grill for High Heat
Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over (approx. 15-20 minutes), pour them out and arrange them in a single, even layer across the charcoal grate. Place the cooking grate on the grill. Close the lid and allow the grate to preheat for 5 minutes. The target temperature for the grate surface is high, approximately 250°C (480°F).
Prepare the Spring Greens
Trim the base of the spring greens and slice each head lengthwise through the core, creating two halves. This ensures the leaves remain attached to the stem, providing a handle and structural integrity for the high-heat cook. Lightly coat the cut sides of the greens with olive oil and season sparingly with flaky sea salt.
Char the Greens
Place the spring green halves, cut-side down, directly over the hot coals. Close the lid to concentrate heat. Cook for 2-3 minutes. The leaves should begin to wilt and the cut surface should develop significant, dark charring. Flip the greens using tongs and cook for a further 1-2 minutes on the other side. The goal is a combination of tender-crisp texture and deep, smoky char.
Finish and Serve
Remove the charred greens from the grill and immediately transfer them to a serving platter. Place a generous dollop of the anchovy butter onto the hot greens. The residual heat will melt the butter, allowing the umami-rich sauce to coat the leaves. Serve immediately.
Finish and Serve
Remove the charred greens from the grill and immediately transfer them to a serving platter. Place a generous dollop of the anchovy butter onto the hot greens. The residual heat will melt the butter, allowing the umami-rich sauce to coat the leaves. Serve immediately.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Written by
L Field
