prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart