Kale and pasta: “priest stranglers” :: JuicingTheRainbow.com

Ingredients

• 2 bunches of kale, stems removed and leaves cut into ribbons
• 1 1/2 teaspoons of dried sage or 10 sage leaves
• 4 cloves of garlic, peeled and smashed with the side of a knife
• 2 cups (300 g) finely diced peeled yellow potatoes
• 3/4 pound (300 g) pasta (fettuccine or tagliatelle)
• 5 oz (140 g) coarsely grated Fontina cheese
• 2 to 4 tablespoons (50 to 100 g) unsalted butter
• 1 teaspoon salt
• freshly grated Parmigiano-Reggiano for serving