1bunch lacinato kalestems removed and roughly chopped (about 2 cups)
4garlic clovessliced thin
1/4 - 1/2cupreserved pasta water
Start a large pot of salted boiling water.
Render the bacon and 2 tablespoons water in a large skillet on medium heat until it is brown but not too crispy. Adding water with the bacon sounds strange, but it is a great trick for cooking bacon.
Cook the kale in the boiling water for about two minutes, then remove from the water. Add the kale and garlic slices to the skillet with the bacon. Mix with tongs.
Cook the pasta in the boiling water until it is al dente. It is important to slightly undercook the pasta as we will be adding more water to it in the next step. Reserve 1/2 cup of the water and drain the cooked pasta.
Add the pasta and 1/4 cup of the reserved water to the skillet with the kale and bacon. The water will deglaze the brown bits that are stuck on the bottom of the skillet and will infuse the bacon and garlic flavors into the pasta. Continue to stir and cook for a few minutes until most of the water is absorbed.
Remove from heat and mix in half of the parmesan. Season with salt and pepper.