Pasta 'n kale!

probably the most acclaimed of my pasta dishes...

And yes, it it as simple as it sounds.
Kale is a wonderful vegetable to work with.
The most important thing is not to overdo it. I like the green color of kale and it  has to remain like that once cooked. If if turns grey, you ruined the kale, its flavor, and its nutrients.
I prefer to take off the stalks, of at least the bigger part of it.
Done that, rinse it under water and grabbing it with both hands start shredding it into smaller and smaller pieces. Don't cut the kale with a knife, it makes the kale taste bitter.
Peel two garlic cloves, smash them with the back of a knife, chop the gralic finely, and we are ready to go.
Olive oil (extra-virgin, of course) in a frying pan and once hot just put the kale.
Once the kale is in, the olive oil starts sizzling: add the garlic, some sea salt and half a cup of water. Cover and let it go on medium.
In the meantime, just put a big pot of water on the stove and add salt (sea salt).
Once the water is boiling add the pasta - your favorite shape of pasta - and cook it according to the instructions.
Check on the kale, and add some water if needed.
Drain the pasta, add it to the kale in the frying pan, and add some extra virgin olive oil.
Serve it with grated hard cheese.
Simplicity and perfection! And ... buon appetito!