Active Time

　　25 min

　　Total Time

　　25 min

　　Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.

　　

Ingredients

Makes 4 servings

　　3 tablespoons olive oil, divided

　　1/2 cup coarse fresh bread crumbs

　　3/4 teaspoon grated lemon zest

　　3/4 teaspoon anchovy paste

　　1 (1-pound) head frisée, torn

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon pure maple syrup

　　

Step 1

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.

　　

Step 2

Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 3

Serve topped with bread crumbs.