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Farfalle With Cabbage and Black Kale

Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.

Ingredients

  • 1 bunch black kale cavolo nero, stemmed and washed
  • ¼ 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
  • ½ teaspoon chili flakes
  • Salt to taste
  • ¾ pound farfalle
  • 1 to 2 ounces Parmesan, grated 1/4 to 1/2 cup
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      465 calories; 11 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 18 grams protein; 7 milligrams cholesterol; 182 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Bring a large pot of water to a boil; you’ll use it first to blanch the kale and cabbage and then to cook the pasta. Fill a large bowl with ice water. When the water comes to a boil, salt generously and add the kale. 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. Place on a cutting board and cut into thin ribbons. Add the wedge of cabbage to the pot and blanch for 3 minutes. Transfer to the ice water, then drain and squeeze out excess water. Cut away the core and cut crosswise into thin ribbons. Cover the pot and keep the water at a simmer for cooking the pasta.
  2. Heat the oil over medium heat in a large, wide skillet and add the shallot. Cook, stirring until tender, about 3 minutes, and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the kale and cabbage to the pan. Stir together for a couple of minutes, then add 1/2 cup of the blanching water to the pan. 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. Cover the pan and turn the heat to medium-low. Simmer for another 5 minutes. Taste and adjust seasonings.
  3. Meanwhile, bring the remaining water in the pasta pot back to a boil and add the farfalle. Cook al dente, about 10 minutes. 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. Toss together and transfer to a platter, a wide pasta bowl or plates. Top with the Parmesan, and serve.
  • Advance preparation: The cabbage and kale can be prepared through Step 2 up to a day ahead. Reheat in a skillet when you cook the pasta. You will probably want to add more water from the pasta pot when you’re ready to serve.

45 minutes

Dining and Cooking