A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.

Everyday Food, October 2003

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Recipe Summary

prep:
10 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Fontina cheese is a mild, nutty-tasting cheese that melts nicely into warm pasta, adding both texture and flavor to this dish.

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Reviews (5)

33 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
10/25/2013
This was very bland and used far too much broth...it was swimming in it...suggest cutting broth by at least half. Also add a 1/2 tsp of crushed red chilies.
Rating: 4 stars
10/15/2013
This is a hearty recipe that requires few ingredients and as a result allows for flexibility: added some portobello mushrooms to the kale and a few tablespoons of heavy cream near the end since both were in my fridge (and not to mention, desperately needed to be used). Though next time I think I will throw in a tad more garlic.
Rating: Unrated
04/14/2009
I prefer spinach, that is real italian instead kale.
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Rating: Unrated
05/28/2008
One of my favorites - so easy, quick and yummy! Heats up well for lunch the next day too.
Rating: Unrated
05/20/2008
This is very good. I prefer the gemelli with sausage, chard and pinenuts, but I'd be quite content alternating these 2 recipes every week as both are delish and easy
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