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January 2013 This recipe originally appeared as part of the column "The Food Lab Lite." Ingredients 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed, leaves roughly chopped (about 4 quarts loosely packed leaves) 5 tablespoons extra-virgin olive oil 5 ounces hearty bread, roughly torn into 1-inch pieces Kosher salt and freshly ground black pepper 2/3 cup mayonnaise 6 anchovy fillets 1 medium clove garlic, minced (about 1 teaspoon) 1 1/2 ounces Parmigiano-Reggiano, finely grated (about 3/4 cup) 2 teaspoons Worcestershire sauce 2 tablespoons juice from 1 whole lemon 1 small white onion or 2 shallots, finely sliced Directions Adjust oven rack to middle position and preheat oven to 350F (180C)
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