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Kale-Anchovy Crumbs

  • SERVINGS: 1 1/2 cups
  • FAST

These crispy kale bits are a fun topping for pastas made with hearty meat sauces.

  1. 1/4 cup extra-virgin olive oil
  2. 2 packed cups finely chopped kale leaves (3 1/2 ounces)
  3. 4 plump anchovies, minced
  4. 1/2 teaspoon crushed red pepper
  5. 1/2 cup panko (Japanese bread crumbs)
  1. 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.
Make Ahead

The crumbs can be refrigerated for up to 3 days. Bring to room temperature before using.

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