- 4 slices bacon, cut into 1/2-inch strips
- 3 cloves garlic, thinly sliced
- 1 bunch kale, thick stems trimmed, leaves coarsely chopped
- Coarse salt and ground pepper
- 2 cups reduced-sodium canned chicken broth
- 1 pound whole-wheat spaghetti
- 1/2 cup coarsely grated fontina cheese
- Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.
- 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.
- 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.