Farfalle With Cabbage and Black Kale

• 1 bunch black kale (cavolo nero), stemmed and washed
• 1/4 medium head of cabbage (about 1/2 pound), kept intact on the core
• 2 tablespoons extra virgin olive oil
• 1 small shallot, minced
• 2 large garlic cloves, minced
• 1/2 teaspoon chili flakes
• Salt to taste
• 3/4 pound farfalle
• 1 to 2 ounces Parmesan, grated (1/4 to 1/2 cup)

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

black kale, head of cabbage, extra virgin olive oil, shallot, garlic, chili flakes, salt, farfalle, parmesan

Taken from cooking.nytimes.com/recipes/1015489 (may not work)