Farfalle al Cavolo Nero con Olio Nuovo (dinosaur Kale)
(Farfalle and black cabbage with new oil -rough translation, I didn't write it in Italian to seem clever)
2 1/2 lbs cavolo nero leaves
sea salt and freshly ground black pepper
4 garlic cloves, peeled
8 fl. oz extra virgin oil
9 oz. farfalle
Parmesan, freshly grated
Trim the stalks by snipping out the middle and keeping the leaves whole. In a big pot of boiling salted water, blanch the leaves with 2 cloves of garlic for a few brief minutes. Remove and drain off as much water as possible. In a food processor or blender, place leaves and blanched garlic. Pulse/blend until a coarse puree. During the last moments, add 2 1/2 fl oz of the oil. Now you'll have a dark, liquidy puree.
Along with 1 t of sea salt, crush the other 2 garlic cloves. Add this to the puree along with another 2 1/2 fl oz of oil. Taste and season with more salt and pepper.
In a large pot of salted water, cook your pasta. Drain completely. Add the pasta to the sauce and combine until each piece is generously covered. Add the rest of the olive oil. Serve with parmesan.