Winter Greens With Anchovy Breadcrumbs
Boiling leafy greens in a big pot of salted water is a severely underrated way of cooking them. There’s something quietly comforting about their forest green color and extreme tenderness. Swiss chard cooks into an especially silky tangle while kale retains a bit of bite. Doused in olive oil and lemon juice and topped with breadcrumbs is a deceptively simple but tasty way to eat lots of greens.
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Recipe information
Total Time
30 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 1
Cook 4 oil-packed anchovy fillets and ¼ cup extra-virgin olive oil in a large skillet over medium heat, smashing and stirring with a heatproof rubber spatula, until anchovies are dissolved, about 3 minutes. Add 1 cup panko; cook, stirring, until golden and crisp, about 5 minutes (watch carefully). Remove from heat; mix in zest of 1 lemon and ½ tsp. crushed red pepper flakes. Transfer to a medium bowl; season with kosher salt if needed.
Step 2
If using 4 bunches Swiss chard, trim bottom 2" off stems. If using 4 bunches Tuscan kale, remove ribs and stems. Cook in a large pot of boiling generously salted water, making sure greens are submerged, until very tender, 8–10 minutes. Using tongs, transfer to a large mesh sieve; let sit until cool enough to handle. Lightly wring out excess water and coarsely chop on a cutting board into 2" pieces. Transfer to a medium bowl and add 2 garlic cloves, finely chopped, 2 Tbsp. fresh lemon juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ½ cup extra-virgin olive oil to greens; mix until coated. Season with more salt if needed, keeping breadcrumbs in mind. Transfer to a platter and top with some breadcrumbs. Serve remaining breadcrumbs alongside.
Do Ahead: Breadcrumbs and greens can be made separately 4 days ahead. Store breadcrumbs airtight at room temperature. Cover and chill greens.
