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1
Bring a large pot of water to a boil; youll use it first to blanch the kale and cabbage and then to cook the pasta.
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2
Fill a large bowl with ice water.
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3
When the water comes to a boil, salt generously and add the kale.
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4
Blanch 3 minutes and, using a skimmer or a slotted spoon, transfer kale to the bowl of ice water, then drain and squeeze out excess water.
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5
Place on a cutting board and cut into thin ribbons.
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6
Add the wedge of cabbage to the pot and blanch for 3 minutes.
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7
Transfer to the ice water, then drain and squeeze out excess water.
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8
Cut away the core and cut crosswise into thin ribbons.
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9
Cover the pot and keep the water at a simmer for cooking the pasta.
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10
Heat the oil over medium heat in a large, wide skillet and add the shallot.
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11
Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes.
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12
Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan.
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13
Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan.
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14
Cook uncovered, stirring often, for 5 minutes, then add another 1/2 cup of the blanching water to the pan and cook for another 5 minutes.
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15
Cover the pan and turn the heat to medium-low.
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16
Simmer for another 5 minutes.
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17
Taste and adjust seasonings.
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18
Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle.
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19
Cook al dente, about 10 minutes.
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20
If desired, add another 1/4 to 1/2 cup of the pasta water to the kale and cabbage, then drain the pasta and add to the pan.
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21
Toss together and transfer to a platter, a wide pasta bowl or plates.
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22
Top with the Parmesan, and serve.
