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1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed
Kosher salt
5 tablespoons olive oil, divided, plus more for drizzling
1 cup coarse fresh breadcrumbs
3 garlic cloves, chopped, divided
Freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
4 anchovy fillets packed in oil, drained
1/4 teaspoon crushed red pepper flakes
1 pound orecchiette (little ear-shaped pasta)
1/4 cup finely grated Parmesan or Grana Padano
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