Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the kale 5 minutes before the end of the cooking time and cook until tender.
Meanwhile, heat the oil in a frying pan, add the garlic and cook for 30 seconds until beginning to turn golden. Add the vinegar and cook for a further couple of seconds. Remove from the heat.
Drain the pasta and kale and return to the pan. Stir through the garlic oil and season.
Spoon into serving bowls and serve topped with shavings of Gruyère.
