Wilted Arugula With Anchovies And Fried Bread Crumbs

• 3 to 5 anchovy fillets and oil from the can (if using canned anchovies)
• Extra-virgin olive oil or bacon fat (if not using canned anchovies)
• 3 to 5 cloves roasted garlic
• 5 handfuls arugula
• 1 pinch red pepper flakes
• 1/2 cup bread crumbs

1. In a medium saucepan over medium-high heat, either add the oil from the anchovies or pour in enough olive oil or bacon fat to evenly coat the bottom of the pan.
2. Add the anchovies and once they begin to sizzle, mash them with the bag of a fork so that they melt into the oil. Add the roasted garlic and mash it up as well.
3. Add the arugula into the pan in handfuls, dragging them through the anchovy-garlic mixture to coat. Don't be alarmed if the greens initially overflow from the pan. They will collapse a good deal as they wilt, which should take about 3 minutes. Once wilted, add the pepper flakes and toss until well incorporated.
4. Transfer the wilted greens to a platter or plates. In the same saucepan, lower the heat to medium and add in a little more anchovy or olive oil. Add the bread crumbs and give them an initial stir to absorb the fat.
5. Cook the bread crumbs until they are nicely browned, stirring occasionally, about 2 minutes. Transfer them to a dish to serve along side the wilted leaves.

anchovies, extravirgin olive oil, garlic, arugula, red pepper, bread crumbs

Taken from food52.com/recipes/36429-wilted-arugula-with-anchovies-and-fried-bread-crumbs (may not work)