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Bring a pot of water to a low boil, add kale and cook for 3-4 mins until bright green. Strain and put into an ice bath. Squeeze out moisture and place in a blender with cilantro, parsley, water, fish sauce, salt, 2 minced garlic cloves, ginger, serrano, sugar, and lime juice/zest. Blend until smooth, adding ¼cup more water at a time if needed. Taste and adjust seasoning if needed.
In a skillet, heat butter over medium heat. Add the other 2 garlic cloves and 3-4 anchovies. Saute until golden brown and the anchovies melt into the butter. Add the beans and toss to coat. Stir in ½ cup of the green sauce at a time until desired consistency. (I added about 1 cup of sauce). Remove from heat immediately.
Serve over rice with coconut yogurt, pickled red onions, and fresh herbs.