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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).
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2
Squeeze out the moisture from the kale and cut into thin ribbons.
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3
Plunge cabbage into the boiling water and blanch for 3 minutes; remove and place into the ice water bath.
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4
Squeeze water from the cabbage, remove core, and cross-cut into thin ribbons as well.
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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.
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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.
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7
Cover pan and reduce heat to medium-low, simmering for 5 minutes; taste and adjust seasonings.
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8
Meanwhile, bring remaining water back to a boil and add farfalle; cook until al dente, about 10 minutes.
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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).
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10
Transfer all to a serving platter and top with Parmesan.
