Orecchiette with Kale and Breadcrumbs

Name: Orecchiette with Kale and Breadcrumbs
Ingredients: 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 teaspoons crushed red pepper flakes; 1 pound orecchiette (little ear-shaped pasta); 3/4 cup finely grated Parmesan or Grana Padano

Orecchiette with Kale and Breadcrumbs was pinched from <a href="http://www.epicurious.com/recipes/food/views/orecchiette-with-kale-and-breadcrumbs-51143610" target="_blank">www.epicurious.com.</a>

"Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs...."

INGREDIENTS

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1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed

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Kosher salt

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5 tablespoons olive oil, divided, plus more for drizzling

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1 cup coarse fresh breadcrumbs

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3 garlic cloves, chopped, divided

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Freshly ground black pepper

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2 tablespoons (1/4 stick) unsalted butter

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4 anchovy fillets packed in oil, drained

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1/4 teaspoons crushed red pepper flakes

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1 pound orecchiette (little ear-shaped pasta)

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3/4 cup finely grated Parmesan or Grana Padano

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