Method

1. 01

   Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute before al dente (it will finish cooking in the sauce). Reserve 1 cup pasta water, then drain.

2. 02

   Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add panko breadcrumbs and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer to a small bowl and set aside.

3. 03

   Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add kale in batches and cook, stirring occasionally, until wilted and the edges are charred, about 5 minutes total. Season with salt and pepper. Transfer to a plate.

4. 04

   Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Mince garlic and add to the pan; cook, stirring, until fragrant and just golden, about 1 minute.

5. 05

   Pour in heavy cream and bring to a gentle simmer. Add cooked pasta, charred kale, and red pepper flakes. Toss to combine, adding pasta water a splash at a time until the sauce coats the noodles lightly (you may not need all of it).

6. 06

   Remove from heat and stir in 1/2 cup parmesan cheese. Taste and adjust seasoning with salt and pepper.

7. 07

   Divide among bowls. Top with toasted breadcrumbs and remaining 1/4 cup parmesan cheese. Serve immediately.