Pour the oil into a small, heavy-based saucepan and add the garlic cloves. Place over a low heat and gently heat the oil for 6–8 minutes without letting the oil or garlic burn.

Once the garlic is just turning golden, remove from the heat and leave to cool and infuse while you cook the kale.

Place the kale in a large saucepan of salted boiling water and cook for 3–4 minutes just until the kale starts to soften but is still vibrant green. Drain into a colander and wash in cold water to stop the kale from cooking further. Drain again, squeezing out any excess water.

Meanwhile, add the pasta to another saucepan of boiling salted water. Cook according to packet instructions until al dente.

While the pasta is cooking, place the cooked and cooled kale in a blender. Add the cooled oil and one of the garlic cloves to the blender. (If you want it extra garlicky, you can add both garlic cloves.) Blend to make a thick, chopped paste.

Once cooked, drain the pasta, reserving 150–200ml/¼–⅓ pint of the pasta water. Add 100ml/3½fl oz of the pasta water to the blender and blend on a high speed until you create a vibrant, smooth sauce. If it’s still a little thick, add another 50ml/2fl oz pasta water. Add the Parmesan and a generous pinch of salt and pepper and blend one final time.

Tip the pasta back into its warm pan along with the kale sauce. Stir until the pasta is completely coated in the sauce, adding a little more pasta water if required.

Serve with an extra sprinkling of grated Parmesan.