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
- 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.
- 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.
- 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.
- 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.
- 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)