Kale-Anchovy Crumbs

• 1/4 cup extra-virgin olive oil
• 2 packed cups finely chopped kale leaves (3 1/2 ounces)
• 4 plump anchovies, minced
• 1/2 teaspoon crushed red pepper
• 1/2 cup panko (Japanese bread crumbs)

1. In a medium skillet, heat the olive oil.
2. Add the kale and cook over moderate heat, stirring, until toasted, 5 to 6 minutes.
3. Add the anchovies, crushed red pepper and panko and cook, stirring, until the crumbs are golden, about 2 minutes longer.
4. Let cool completely, then sprinkle onto hot pasta.

extravirgin olive oil, kale leaves, anchovies, red pepper

Taken from www.foodandwine.com/recipes/kale-anchovy-crumbs (may not work)