Active time: 25 minutes
Start to finish: 25 minutes

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

3 tbsp olive oil, divided
½ cup coarse fresh bread crumbs
¾ tsp grated lemon zest
¾ tsp anchovy paste
1 (1 lb) head frisée, torn
1 tbsp fresh lemon juice
2 tbsp Maple Flakes

Heat 1 tbsp 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, Maple Flakes, 1/8 tsp salt, and ¼ tsp pepper.
Serve topped with bread crumbs.