Ingredients:
3 tablespoons olive oil, divided
1/2 cup coarse fresh bread crumbs
3/4 teaspoon grated lemon zest
3/4 teaspoon anchovy paste (I used fish and oyster sauce instead)
1 head frisee, torn (or 1 head of cabbage)
1 tablespoon fresh lemon juice
1/2 teaspoon maple syrup
Heat 1 tablespoon oil in 12-inch heavy skilled over medium heat until it shimmers. Cook bread crumbs until crispy and golden brown about 4 minutes. Transfer to bowl and stir in zest and a pinch of salt,
Wipe out skillet, then add anchovy paste and remaining 2 Tbsp and cook 15 seconds. Increase heat to medium-high and saute half of frisee until slightly wilted, about 1 minute. Add remaining frisee and saute until wilted about 2 minutes. Off heat stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Serve topped with bread crumbs.

Frisee Cabbage
No comments:
Post a Comment