Wilted Arugula With Anchovies And Fried Bread Crumbs

1. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.