1 Bunch Kale
2 Potatoes, peeled and cut into 1-inch cubes
1/3 cup panchetta, chopped
2 cloves garlic, minced
4 tsp. chopped fresh sage
Extra virgin olive oil
1/4 tsp. red pepper flakes
salt, to taste
2 1/2 cups gemelli or fusilli pasta
1 cup low-sodium chicken stock
1/2 cup fontina cheese, cubed
2 tsp. lemon juice
1. Trim off tough stems and ribs from kale. Coarsely chop leaves to make 10 cups (2.5 L). In large pot of boiling salted water, cover and cook kale until tender, about 3 minutes. Drain and chill in cold water; drain again and squeeze dry. Set aside.(Make-ahead: Refrigerate in airtight container for up to 24 hours.) 2. In nonstick skillet, heat oil over medium-high heat; saute potatoes until golden brown, about 15 minutes. Add pancetta, garlic, sage, salt and hot pepper flakes; saute for 3 minutes.
3. Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Stir in kale, potato mixture, stock, Fontina cheese and lemon juice; heat through, tossing to coat, about 3 minutes.
Recipe adapted from Canadian Living