Wilted Arugula With Anchovies And Fried Bread Crumbs – a delicious recipe with anchovies, Extra-virgin olive oil, garlic, arugula, red pepper, bread crumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
783
kcal
Calories
75
g
Fat
26
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Wilted Arugula With Anchovies And Fried Bread Crumbs falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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