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

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Instructions

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.
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.
3. Serve topped with bread crumbs.