Sautéed Greens with Orange, Anchovy, and Red Onion

Sautéed Greens with Orange, Anchovy, and Red Onion

Greens are among my favorite flavors, and in this preparation, they are elevated beyond the expected. The anchovies melt into the oil, and the sweetness of the orange balances any bitterness. The more bitter greens, like dandelion or puntarella, are ideal here. This dish is a perfect match for Barramundi with Toasted Almond Butter and Basmati Pilaf and Dijon- and Peach-crusted Tilapia.


  • 2 tablespoons extra-virgin olive oil
  • 2 salt-packed anchovies or 4 oil-packed anchovy fillets
  • 1 small red onion, thinly sliced
  • 1 1/2 pounds spinach, dandelion, or kale, trimmed of any heavy stems and washed thoroughly
  • Salt
  • 1 orange, peeled and cut into segments

In a large sauté pan, heat the olive oil over low heat and add the anchovies. After a few minutes, gently mash the fillets with a spoon; they will form a paste with the oil. Add the onion and raise the heat to medium. After a few minutes, the onion will begin to wilt. Add the greens and season with a little bit of salt. Stir to coat all the leaves with the oil and continue to cook until they begin to wilt. Add the orange segments and toss to combine.

Serve immediately.

Serves 4 as a side dish

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