Farfalle With Cabbage and Black Kale

Blanched kale and cabbage are cut into ribbons and sauteed in olive oil, garlic, shallot, and chili flakes. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  bunch black kale, stemmed and washed (use regular kale if you can't find this)
• 1⁄2 lb cabbage, kept intact on the core (about 1/4 medium head)
• 2  tablespoons extra virgin olive oil
• 1  shallot, minced
• 2  garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes
•  kosher salt
• 3⁄4 lb farfalle pasta (or other fancy pasta)
• 1⁄4-1⁄2 cup parmesan cheese, grated (1 or 2 ounces)

Directions

1. Blanch the kale in a large pot of boiling water for 3 minutes; remove with a skimmer or slotted spoon and plunge into ice water (the boiling water is goint to be re-used).
2. Squeeze out the moisture from the kale and cut into thin ribbons.
3. Plunge cabbage into the boiling water and blanch for 3 minutes; remove and place into the ice water bath.
4. Squeeze water from the cabbage, remove core, and cross-cut into thin ribbons as well.
5. In a large skillet, heat oil over medium heat and cook the shallot, stirring, about 3 minutes; add garlic and chili flakes and cook until fragrant, 30 seconds to 1 minute.
6. Add kale and cabbage to skillet, stir for a couple of minutes, add 1/2 cup of the blanching water and cook, stirring often, for 5 minutes; add another 1/2 cup of the blanching liquid and cook another 5 minutes.
7. Cover pan and reduce heat to medium-low, simmering for 5 minutes; taste and adjust seasonings.
8. Meanwhile, bring remaining water back to a boil and add farfalle; cook until al dente, about 10 minutes.
9. Drain the pasta, reserving 1/2 cup of the water if needed to thin the sauce, and toss pasta with the kale (adding pasta water if needed).
10. Transfer all to a serving platter and top with Parmesan.