Sautéed Lemon Maple Frisée

• 3 tablespoons olive oil, divided
• 1/2 cup coarse fresh bread crumbs
• 3/4 teaspoon grated lemon
• 3/4 teaspoon anchovy paste
• 1 (1-pound) head frisee, torn
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure maple syrup

1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
2. Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and saute half of frisee until slightly wilted, about 1 minute. Add remaining frisee and saute until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
3. Serve topped with bread crumbs.

olive oil, bread crumbs, lemon, anchovy paste, head frisuee, lemon juice, maple syrup

Taken from www.epicurious.com/recipes/food/views/sauteed-lemon-maple-frisee-350571 (may not work)