Kale-Anchovy Crumbs

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

  • Total Time:
  • Servings: 1 1/2 cups

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  • 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)

How to make this recipe

  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 <em>panko</em> 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.

Contributed By Published April 2013

470458 recipes/kale-anchovy-crumbs 2013-12-06T23:33:52+00:00 Grace Parisi italian|sauces-and-condiments|fast|make-ahead|web-exclusive april-2013 recipes,kale-anchovy-crumbs 470458

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