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

Makes 4 servings

Ingredients

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

Preparation

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.

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.

Serve topped with bread crumbs.