Name: Sauteed greens with smashed tomato sambal and fried peanuts
Ingredients: 1 garlic clove; 3 mild red chillies, roughly chopped (deseeded if you like less heat); ½ tsp soft brown sugar; 150g datterini (or cherry) tomatoes, cut in half; 2 small shallots, peeled and thinly sliced on a mandoline (60g); 70ml rapeseed oil; 75ml lime juice (3-4 limes); 80ml rapeseed oil; 100g skin on peanuts; 2-4 shallots, peeled and thinly sliced (60g); 1 garlic clove, crushed; 2 mild red chillies, finely sliced (20g); 4 anchovy fillets (10g); 400g tat soi (or pak choi, see intro), leaves and stems separated, stems cut in 7cm lengths; 20g coriander, cut into 6cm lengths; Fine sea salt

New

Side

Serves 2-4

Prep 25 min

Cook 20 min

Dabu-dabu is an Indonesian tomato sambal - punchy, limey, hot - and it does a lot of the work here. Spoon it over whatever sturdy, leafy greens you have: we've used tat soi, but large-leaf spinach, chard or pak choi all work well. The datterini tomatoes are worth seeking out for their sweetness, though cherry tomatoes are a fine substitute. Both the sambal and the peanuts can be made the day before.

Ingredients

SMASHED TOMATO SAMBAL
1	garlic clove
3	mild red chillies, roughly chopped (deseeded if you like less heat)
½ tsp	soft brown sugar
150g	datterini (or cherry) tomatoes, cut in half
2	small shallots, peeled and thinly sliced on a mandoline (60g)
70ml	rapeseed oil
75ml	lime juice (3-4 limes)
GREENS AND PEANUTS
80ml	rapeseed oil
100g	skin on peanuts
2-4	shallots, peeled and thinly sliced (60g)
1	garlic clove, crushed
2	mild red chillies, finely sliced (20g)
4	anchovy fillets (10g)
400g	tat soi (or pak choi, see intro), leaves and stems separated, stems cut in 7cm lengths
20g	coriander, cut into 6cm lengths
	Fine sea salt

Method

First make the tomato sambal. Roughly crush the garlic with the chillies, sugar and 1 teaspoon of salt in a pestle and mortar (you can also use the small bowl of a food processor for this, just make sure that you don’t blitz it completely smooth.) Transfer everything to a heat-resistant bowl, add the tomatoes and shallots and mix well.
Heat 70ml of oil in a small pan on medium high heat, until smoking, and pour the oil over the tomato and chilli mixture. Using the end of a pestle or rolling pin, roughly smash the tomatoes (some of the shallots will get smooshed in the process too - that’s what you want). Stir in the lime juice, transfer to a serving bowl and set aside.
Next, fry the peanuts. Place 80ml of oil in a large saute pan on medium heat. Once hot, add in the peanuts and fry for 5-7 minutes, until golden. Remove with a slotted spoon, place on absorbent kitchen paper and sprinkle over with some salt. Keep the oil in the pan.
To saute the greens, increase the heat to medium high, add the shallots, garlic, chilli and anchovies and cook, stirring often, for 5 minutes, until the anchovies are broken up and the rest of the ingredients have softened. Add in the tat soi stems, cook for 2 minutes, until just softened, then stir in the leaves, together with ¼ teaspoon of salt. Stir and cook for another minute until just wilted. Take off the heat and stir in the coriander.
Place the greens on a platter, spoon over ¼ of the sambal and all of the peanuts. Serve with the remaining sambal alongside.