1 ½ cups dry penne pasta
6 cups tightly packed chopped kale (cut into bite size pieces)
2 tablespoons extra virgin olive oil, divided
2 small or 1 large garlic cloves, thickly sliced
¼ teaspoon dried red pepper flakes, to taste
1 15 ounce can white (cannelini) beans, drained and rinsed
¼ teaspoon salt, plus more to taste
2 tablespoons chopped flat-leaf parsley
1 ounce parmigiano reggiano cheese
Bring a large pot of salted water to a boil. Cook the penne until al dente, drain, and transfer to a large serving bowl. Refill the pot with water, bring to a boil, and add the chopped kale. Cook for 5 minutes, then drain the kale.
After adding the kale to the pot, add 2 teaspoons of the oil to a large nonstick pan set over medium-low heat. Add the sliced garlic and cook for 2-3 minutes, until the garlic is lightly browned. Add the red pepper flakes and cook for 30 seconds. Add the drained kale and cook for 3-4 minutes to remove any excess moisture from the kale. Add the beans and cook for another minute..
Transfer the kale and beans to the pasta and add the remaining oil, salt, and parsley. Toss well. Shave the cheese over the top and serve immediately.