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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