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