Orecchiette with Escarole and Bread Crumbs

Name: Orecchiette with Escarole and Bread Crumbs
Ingredients: 1 pound escarole (or kale or other green) 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; ¼ teaspoon crushed red pepper flakes; 1 pound orecchiette (little ear-shaped pasta); ¼ cup finely grated parmesan or grana padano