Name: Orecchiette With Kale and Breadcrumbs
Yield: 6 Servings
Ingredients: 1 pound Tuscan kale, or other variety (about 2 large bunches), stems ttrimmed; 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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Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

Recipe notes