Whole-Wheat Pasta with Kale and Fontina

1. 1

   Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes.

2. 2

   Transfer with a slotted spoon to a paper towellined plate to drain.

3. 3

   Pour off all but 3 tablespoons rendered fat from skillet.

4. 4

   Add garlic to skillet, and cook over medium heat until golden, stirring frequently, about 2 minutes.

5. 5

   Add half the kale; cook, tossing, until just wilted, about 2 minutes.

6. 6

   Add remaining kale, and season with salt and pepper; cook, tossing, until all kale is wilted, about 2 minutes more.

7. 7

   Add chicken broth, and cover; simmer until kale is very tender, 10 minutes.

8. 8

   Meanwhile, bring a large pot of water to a boil; add a generous amount of salt.

9. 9

   Cook pasta until al dente according to package instructions.

10. 10

    Reserve 1 cup pasta water; drain pasta, and return to pot.

11. 11

    Add kale mixture and fontina to pot; toss with pasta to combine.

12. 12

    Season with salt and pepper.

13. 13

    Add enough reserved pasta water to create a thin sauce to coat pasta.

14. 14

    To serve, divide pasta among plates, and sprinkle with bacon.

* Per serving · 4 servings · Values may vary.

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