- 1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed (1 bunch broccoli rabe can be used)
- Kosher salt
- 5 tablespoons olive oil, divided, plus more for drizzling
- 1 cup Aleia’s Panko Bread Crumbs
- 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 teaspoons crushed red pepper flakes
- 1 pound gluten free orecchiette (any shape pasta that holds sauce can be used)
- 3/4 cup finely grated Parmesan or Grana Padano
- Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.
- Heat 3 tablespoons oil in a small skillet over medium heat. Add panko breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until panko is golden, about 3 minutes. Transfer to a paper towel lined plate; let cool.
- Heat butter and the remaining 2 tablespoons oil in a large heavy pot or pan over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes.
- Add kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper to taste.
- Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente.
- Drain, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
- Mix in Parmesan and 1/2 cup panko; toss to combine.
- Divide pasta among bowls, drizzle with oil, and top with remaining panko