Kale Sauce for Pasta

Adapted from Six Seasons: A New Way with Vegetables by Joshua McFadden and Martha Holmberg

Serves 4

Kosher salt and freshly ground black pepper

2 large garlic cloves, smashed and peeled

1/4 cup extra-virgin olive oil

1 pound kale, leaves stripped from thick ribs (save ribs for another use)

1 pound of pasta

1/2 cup freshly grated parmesan cheese, plus more to serve
Juice from 1 lemon

1. Bring a large pot of water to boil, adding plenty of salt.
2. While waiting for the water to boil, put the garlic in a small pot over medium heat and add the oil. Cook until the garlic starts to sizzle, then reduce the heat to low and cook until the garlic is golden.
3. When the water boils, add the kale leaves and cook until tender (about 5 minutes). 
4. Remove with tongs to the work bowl of a food processor (or blender).
5. Bring the water back to a boil and add the pasta. Cook until desired doneness. Reserve a cup of pasta water and drain the pasta. 
6. Add the oil and garlic to the food processor and process until smooth. Add about half the reserved pasta water and half the lemon juice. Blend until you have a creamy sauce. 
7. Transfer the pasta back to the pot and add the kale sauce and freshly ground pepper. 
8. Add the cheese, stir well, and taste for seasoning. It might need more lemon juice or salt. If the sauce seems dry, add more pasta water.