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)
How to Make It
In a medium skillet, heat the olive oil. Add the kale and cook over moderate heat, stirring, until toasted, 5 to 6 minutes. Add the anchovies, crushed red pepper and panko and cook, stirring, until the crumbs are golden, about 2 minutes longer. Let cool completely, then sprinkle onto hot pasta.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.