2 pound Kale stems trimmed
Kosher salt and fresh ground black pepper
5-6 TBSP. olive oil divided
1 cup course breadcrumbs
4 cloves garlic
2 TBSP. unsalted butter
4 anchovy fillets
¼ tsp. crushed red pepper
1 pound Orecchiette pasta
¾ cup finely grated Parmesan
Working in batches, cook kale until tender. About 4 minutes just until tender. Using tongs, transfer to a rimmed baking sheet to cool. Set aside pot with water. Squeeze excess water from kale and chop leaves and stems. Set aside
Het 3 TBSP. oil in a small sauté pan over medium heat. Add bread crumbs and cook, stirring often until beginning to brown.
Add one third of chopped garlic and stir- about 3 minutes- season with salt and pepper.
Heat butter and remaining 2 TBSP. oil in a heavy pot over medium high heat. Add anchovies, red pepper flakes, and remaining garlic. Mash with spoon to make a paste. Add reserved Kale and ½ cup reserved liquid. Cook, stirring often until warm through.
Meanwhile bring kale water to boil and cook pasta until al dente
Toss bread crumbs and pasta together with butter- toss with cheese and serve.