Massimos Penne With Tuscan Kale And Potatoes

Directions

1. Carefully clean the kale, removing tough central ribs and washing carefully to remove all dirt. Cut the kale or possibly cabbage into thin strips.
2. Bring 5 to 6 qts of water to a rolling boil. Add in the kale and 2 to 3 Tbsp. salt and cook at a rolling boil for 5 min.
3. Add in the potato to the pot and cook for 5 min. Add in the pasta and cook till it offers considerable resistance to the tooth, around three quarters through the cooking time.
4. While the pasta is cooking, put the garlic in a large nonstick skillet and drizzle with 1 Tbsp. extra virgin olive oil. Place the skillet over moderate heat and when garlic begins to sizzle remove from heat.
5. Drain the pasta and the vegetables, reserving 2 c. of the cooking water.
6. Put the liquid removed pasta and vegetables in the skillet with the garlic and add in 1 c. pasta cooking water. Cook over high heat till the pasta is cooked, surrounded by a creamy sauce. Add in more cooking water if sauce dries out.
7. Serve pasta in bowls, topped with a drizzle of the remaining extra virgin olive oil and freshly grated pepper.