Pasta with bitter greens and breadcrumbs

This is a simple but delicious pasta that combines the bitterness of greens, umami of anchovy, and crunchiness of breadcrumbs. Adapted from Bon Appetit.


  • 2 T olive oil
  • 3 cloves garlic
  • 1/3 c breadcrumbs (panko preferred)
  • 12 oz pasta (long or shorter works well)
  • 1 tin anchovies, chopped with oil reserved
  • 1 t dried chilli flakes
  • 1 bunch swiss chard, ribs and stems removed, leaves coarsely chopped
  • 3 T butter
  • 2 t lemon zest
  • 1/2 c parsley, chopped
  • 2 t lemon juice
  • 1/2 c parmesan cheese
  • salt and pepper to taste


  1. Bring a large pot of boiling water to a boil.
  2. Heat 1 T oil in a large skillet over medium heat – add panko and cook about 5 minutes, stirring often until golden brown.  Transfer to a bowl when done.
  3. In the same skillet, heat 3 T oil over medium – cook garlic and anchovies until a thick paste forms, about 3 minutes.
  4. Add chili and swiss chard, and cook for several minutes until swiss chard is wilted.
  5. Cook pasta until very al dente – drain and reserve 1 c cooking liquid.
  6. Add butter, pasta, and ½ c pasta cooking liquid to swiss chard mixture and cook, tossing often, until sauce thickens and coats pasta.
  7. Remove from heat and stir in parsley, lemon zest, and lemon juice.
  8. Sprinkle individual serving bowls with breadcrumbs (so it stays crunchy) and cheese.

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