This is a non-recipe recipe where basically you can adjust the savory and spicy components to suit you and your guests' tastes. You may also choose to swap the arugula for spinach, chard, kale, or even radish or mustard greens into this universally savory dish. This version of wilted greens is one of my trusty go-to's and is seriously packed with flavor. A note about bread crumbs: I often have stale bread cut into cubes at the ready (stored in a jar) to pummel with my mortar and pestle into coarse crumbs. Fried bread crumbs are great on lots of things, this recipe in particular.
What you will need
3 to 5 anchovy fillets and oil from the can (if using canned anchovies)
Extra-virgin olive oil or bacon fat (if not using canned anchovies)
3 to 5 cloves roasted garlic
5 handfuls arugula
1 pinch red pepper flakes
1/2 cup bread crumbs