For the garlic-parmesan cream sauce, make a bechamel sauce using the first five ingredients, with the garlic stirred into the roux and the parmesan added at the end.
Place kale in a large pot, along with about 4 cups water, then cover, bring to a boil, and cook down. When kale is wilted and reduced by half, add in the pasta and enough water to cover it, then cook for 10 minutes more.
Drain kale and pasta, then toss with sausage in a 9x13" baking dish. Pour sauce evenly over the top.
Place in a 425 ºF preheated oven and bake 20 minutes. Allow to rest about 10 minutes, and serve.