Bring a large pot of water to a boil; meanwhile, in a large skillet sauté the kale in 2 tablespoons extra virgin olive oil for approximately 3 minutes or until wilted and soft.
Add the white wine and reduce the by ¾ then add the chicken broth and bring to a simmer.
Cook the pasta according to the directions.
While pasta is cooking, combine the breads crumbs, chili flakes, lemon zest and remaining olive oil in small skillet, season with salt and pepper then toast over medium heat.
Add ½ cup of the pasta cooking water to the skillet with the kale then drain and toss the pasta with the sauce and stir to combine.
