Ingredients:
1 lb kale leaves
1/4 c olive oil
2 garlic cloves
3/4 c parmesan

Remove stem from kale and blanche leaves in boiling water with garlic for 2 minutes. Shock kale and garlic in cold water and place them in a blender with olive oil, and 1/2 c parmesan, blending until smooth. Served with 1 lb cooked pasta, topped with remaining parmesan.

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