Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Pasta with Kale 3.8 (29) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 35 mins Servings: 6 Ingredients 4 slices bacon (2 ounces), cut into ½-inch strips 3 garlic 1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped Coarse salt and freshly ground pepper 2 cups reduced-sodium canned chicken broth 1 pound whole-wheat spaghetti ½ cup coarsely grated fontina cheese, plus more for serving Directions 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, reserving fat in skillet. 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 the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 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 more cheese and reserved bacon. Rate it Print