Kale, anchovies, and red pepper flakes are a match made in heaven. Make sure to finely chop your kale so it's about the same size as the panko.
- 2 tablespoons extra virgin olive oil
- 1 cup (packed) finely chopped kale
- 2 plump anchovies, minced
- ¼ teaspoon crushed red pepper
- ¼ cup panko bread crumbs
MAKE THE BREADCRUMBS
In a medium skillet, heat the oil until shimmering. Add the kale and cook over medium heat, stirring, until darkened and crisp, 5 to 6 minutes. Add the anchovies, red pepper, and panko and cook, stirring until golden, about 2 minutes longer.
Cool and Serve
Let cool completely, then sprinkle over cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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