Serves 6 to 8
Make sure you remove the ribs from the center of each leaf before chopping the kale. It will stay tough and practically inedible no matter how long you cook it.
2 1/2 oz bacon, diced
Extra-virgin olive oil, as needed
Medium onion, chopped
28 oz can tomato puree
4 cups chicken broth
Salt and freshly ground pepper, to taste
4 packed cups, de-ribbed, chopped kale
1-inch piece of Grana Padano rind
Cooked ditalini pasta
1. Sauté bacon over medium-high heat in a heavy-bottomed pot until it starts to crisp. Add onion and some olive oil if necessary to coat bottom of pot (there may be enough bacon drippings that you don’t need any oil at all).
2. Stir in tomatoes and chicken stock; season with salt and pepper. Bring to a boil. Add kale and cheese rind. Simmer until kale is soft and tender, about 45 minutes. Serve hot, ladled over cooked pasta.