Instructions: Carefully clean the kale, removing tough central ribs and washing carefully to remove all dirt. Cut the kale or cabbage into thin strips.

Bring 5 to 6 quarts of water to a rolling boil. Add the kale and 2 to 3 tablespoons salt and cook at a rolling boil for 5 minutes.

Add the potato to the pot and cook for 5 minutes. Add the pasta and cook until it offers considerable resistance to the tooth, around three quarters through the cooking time.

While the pasta is cooking, put the garlic in a large nonstick skillet and drizzle with 1 tablespoon olive oil. Place the skillet over moderate heat and when garlic begins to sizzle remove from heat.

Drain the pasta and the vegetables, reserving 2 cups of the cooking water.

Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over high heat until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if sauce dries out.

Serve pasta in bowls, topped with a drizzle of the remaining olive oil and freshly grated pepper.

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