Farfalle With Cabbage and Black Kale

1. 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. 2

   Squeeze out the moisture from the kale and cut into thin ribbons.

3. 3

   Plunge cabbage into the boiling water and blanch for 3 minutes; remove and place into the ice water bath.

4. 4

   Squeeze water from the cabbage, remove core, and cross-cut into thin ribbons as well.

5. 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. 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. 7

   Cover pan and reduce heat to medium-low, simmering for 5 minutes; taste and adjust seasonings.

8. 8

   Meanwhile, bring remaining water back to a boil and add farfalle; cook until al dente, about 10 minutes.

9. 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. 10

    Transfer all to a serving platter and top with Parmesan.

* Per serving · 4 servings · Values may vary.