Whole-Wheat Pasta with Kale and Fontina

• 4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces
• 3 garlic cloves, thinly sliced
• 1 pound kale (1 bunch), thick stems trimmed, leaves coarsely chopped
• Coarse salt and freshly ground pepper
• 2 cups low-sodium store-bought chicken broth
• 1 pound whole-wheat spaghetti
• 1/2 cup coarsely grated fontina cheese

1. Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes.
2. Transfer with a slotted spoon to a paper towellined plate to drain.
3. Pour off all but 3 tablespoons rendered fat from skillet.
4. Add garlic to skillet, and cook over medium heat until golden, stirring frequently, about 2 minutes.
5. Add half the kale; cook, tossing, until just wilted, about 2 minutes.
6. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale is wilted, about 2 minutes more.
7. Add chicken broth, and cover; simmer until kale is very tender, 10 minutes.
8. Meanwhile, bring a large pot of water to a boil; add a generous amount of salt.
9. Cook pasta until al dente according to package instructions.
10. Reserve 1 cup pasta water; drain pasta, and return to pot.
11. Add kale mixture and fontina to pot; toss with pasta to combine.
12. Season with salt and pepper.
13. Add enough reserved pasta water to create a thin sauce to coat pasta.
14. To serve, divide pasta among plates, and sprinkle with bacon.

bacon, garlic, kale, salt, lowsodium storebought chicken broth, fontina cheese

Taken from www.epicurious.com/recipes/food/views/whole-wheat-pasta-with-kale-and-fontina-387929 (may not work)