Kale, anchovies, and red pepper flakes are a match made in heaven. Make sure to finely chop your kale so it's about the same size as the panko.
2 tablespoons extra virgin olive oil
1 cup (packed) finely chopped kale
2 plump anchovies, minced
¼ teaspoon crushed red pepper
¼ cup panko bread crumbs
Make the Breadcrumbs
In a medium skillet, heat the oil until shimmering. Add the kale and cook over medium heat, stirring, until darkened and crisp, 5 to 6 minutes. Add the anchovies, red pepper, and panko and cook, stirring until golden, about 2 minutes longer.
Cool and Serve
Let cool completely, then sprinkle over cooked fish.