Farfalle With Cabbage And Black Kale

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.