Ingredients
- 1 bunch tuscan kale
- 2 slices rustic sandwich bread, with crusts
- 1 clove garlic, peeled and chopped
- ¼ cup parmesan cheese, finely grated, plus more for garnish
- ¼ cup olive oil, plus more for garnish
- 1 lemon, juiced
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (or to taste) optional
- 12 marinated white anchovy fillets
- lemon slices, optional
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