Pasta with Green Sauce

serves 2 / makes 16 oz. sauce

⅓ cup extra-virgin olive oil, plus more for finishing
1 large garlic clove, peeled and smashed with a knife
1 lb. kale or Swiss chard, ribs removed, torn into 2-in. pieces
1½ tsp. apple cider vinegar or fresh lemon juice
½ lb. dried pasta, like linguine or rigatoni
¾ cup coarsely grated Parmesan
Kosher salt and freshly ground pepper

In a small skillet over medium heat, add olive oil and smashed garlic, and cook for 1 minute, then reduce heat to low and cook very gently until garlic is soft and turns light gold, about 5 minutes. Remove from heat.

Fill a large pot with water and season it generously with salt. Bring to a boil over high heat; add greens and cook until tender but not mushy, about 5 minutes. Using tongs, transfer greens to a blender. (Don’t drain the pot; you’ll use the boiling water to cook the pasta.) Add the oil, garlic, and vinegar/lemon juice to the blender. Pulse to combine, adding a bit of cooking water from the pot if needed to thin the mixture, and blend into a smooth purée. Taste and adjust seasoning with salt and pepper, then blend to combine.

Return the water to a boil; add pasta and cook according to package directions. Reserve 1 cup of cooking water. Drain pasta and return it to the pot. Add the green purée, about ¾ of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is evenly coated, adding a bit more pasta water if needed to make a smooth, almost creamy sauce. Serve immediately in warmed bowls, topped with a drizzle of olive oil and the remaining Parmesan.

Recipe adapted from The New York Times Cooking: Kale Pasta Sauce

---

Kale, a crucifer, was first cultivated over 2,000 years ago, and still power-packed with an inordinate amount of nutrients, including calcium, Vitamin C, and glucosinolates.

Garlic contains a potent nutrient called allicin, which is created when a garlic clove is sliced or chopped. Allicin has antioxidant, antiviral, and antibacterial properties among others. Once sliced or chopped, garlic should sit at room temperature for about 10 minutes prior to cooking to activate its allicin.