Kale the new Green in Pasta

I have cooked kale in more ways than one ... but never in a sauce. But blending the green guy with garlic, olive oil and parm turned out to be a winner on pasta.

1 pound kale, thick ribs removed 
1/4 cup olive oil
3 garlic cloves, smashed, peeled
1 cup Parmigiano-Reggiano grated
1/2 pound Orecchiette or other pasta
Salt and pepper

Bring 4 quarts salted water to a boil
Add kale and cook until tender, about 5 minutes
Use slotted spoon to take out kale, do not drain. Save water to cook pasta
Saute garlic in oil until just lightly brown
Put kale and garlic oil and 3/4 cup cheese  in blender and puree, adding splashes of pasta water to make sauce loose.
Serve with a drizzle of oiled parm cheese.