Begin by bringing a pot of salted water to a boila nd cook pasta until just cooked through and save some starchy pasta water for the sauce.

Meanwhile, heat a large skillet over medium heat and drizzle with 2 tablespoons olive oil and add anchovy fillets. Use a spatula to break up the anchovies so they melt into the oil.

Add garlic and saute for another 30 seconds.

Add capers and saute for another 30 seconds. I also like to add some of the brine, but that is optional.

Stir in the chopped kale and cover with a lid to help wild the kale. Stir everything around and saute until kale is wilted and still a deep green color.

Pour in wine and reduce for a minute, stirring everything together.

Add the chopped olives, saving some for garnish and stir in the Parmesan cheese.

Once the pasta is ready, add cooked pasta directly to the kale mixture, stirring everything together. If the sauce is too dry, add ½ cup of starchy pasta water and a good drizzle of olive oil.

For the panko breadcrumbs, heat a small skillet over medium heat and drizzle with olive oil. Add panko and toss in the oil, continually until all the panko is a light golden color. This happens pretty quickly, so keep an eye on it. As soon as it turns golden, about 3 minutes, remove from stove and set aside to cool slightly. Stir in Parmesan cheese and toss together.