Charred Greens with Citrus Vinaigrette

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1 stick (8 tablespoons) unsalted butter

2 cloves garlic, grated, plus 1 unpeeled clove, smashed 

1 small baguette, torn into medium pieces 

Kosher salt and freshly ground black pepper 

Juice of 2 lemons 

1/2 cup extra-virgin olive oil 

4 white anchovies, minced 

1 tablespoon Dijon mustard 

1 teaspoon crushed red pepper flakes

2 pounds lacinato kale, ends trimmed 

1 pound red endive, halved lengthwise 

1 pound escarole, halved lengthwise 

1 cup sliced chives (about 1 1/2-inch pieces)

Freshly grated Parmesan, for serving