Sautéed Green Beans and Spinach with Bread Crumbs

In a large skillet over medium heat, warm 3 tablespoons of the oil. Add the anchovies and cook, stirring frequently, until the anchovies dissolve, 3 to 5 minutes.
Add the bread crumbs and continue to cook, stirring frequently, until the crumbs are golden, 3 to 5 minutes more.
Stir in the grated or minced garlic, lemon zest, and up to the full amount of chile flakes and cook, still stirring quite a lot, for 1 minute.
Transfer the vegetables to a bowl and season them ever so slightly with salt. Wipe out the skillet.
Return the skillet to medium-high heat. Add the remaining 2 1/2 tablespoons oil and the smashed garlic. Add the beans and cook, stirring frequently, until still a little crisp but almost tender, 2 to 4 minutes. Season with salt and pepper. Transfer the beans to a large platter.
☞ TESTER TIP: If your beans are on the larger, firmer side, you may want to add 1/3 cup of stock, white wine, or water to the skillet to help them achieve the desired tenderness without overcooking the outer portions.
Add the spinach to the skillet, and cook, stirring frequently, until bright green and just wilted, about 1 minute.
Transfer the spinach to the platter with the beans and top with the bread crumbs and cheese. If desired, serve with lemon wedges on the side for squeezing.
☞ TESTER TIP: Prefer a little less indulgence? Go ahead and hold back some—or, heck, all—of the cheesy bread crumb loveliness.