Orecchiette with Kale and Breadcrumbs

INGREDIENTS

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