You could make this with any dark cabbage.

Ingredients:

1 lb (500 g) dinosaur kale or black kale

2 cloves garlic, peeled and left whole

sea salt and black pepper

extra virgin olive oil

12 oz (340 g) spaghetti or tagliatelle

1/2 cup grated Parmesan cheese

Serves 4

Method:

Trim and roughly chop the kale. Place into a large pot of boiling, salted water. Cook for 10 minutes or until cooked through. Drain and leave to steam dry for a few minutes.

Put the greens and garlic into a food processor with a pinch of salt and pepper and a few lugs of olive oil. Blitz into a smooth vibrant dressing.

Cook the pasta in boiling, salted water. Drain, reserving a cup of cooking water, and return to the pot.

Toss the dressing through the pasta, adding splashes of reserved pasta water to loosen, if needed. Stir in most of the Parmesan and serve immediately, with extra gratings of cheese on top.

Source: Jamie Oliver in The Globe and Mail, Feb 27, 2016