Whole Wheat Pasta with Kale and Fontina

Every time we have this, I love it. I pick in it while it's on the stove, eat too much at dinner and am all over the left overs. Jason thinks it's nothing special and would prefer it only occasionally. We have it now and then. It's from Martha Stewart's Everyday Food.

4 slices of bacon (not pre-cooked)
3 cloves garlic, diced
1 bunch kale ( 1 pound) thick stems trimmed and chopped
salt and pepper
2 cups chicken broth (It says low sodium but then why add the salt? Last time I used salt and normal sodium broth and it was too salty. I'm thinking next time I'll not add the salt and use regular broth)
1 pound whole wheat spaghetti
1/2 cup grated fontina cheese

Cook bacon in a large skillet and set aside. Pour off most of the grease. It says to leave three tablespoons but I can never tell that so I just leave a little bit. Start the water for boiling the pasta. Cook garlic in the grease until golden. Add the kale in batches and cook until wilted (2 minutes). Add broth, cover and simmer 10 minutes (until kale is tender). Meanwhile, cook the pasta. The recipe recommends reserving some of the water to add later if you want but I don't usually do/need that. Toss the cooked pasta with the kale, fontina and bacon.

Surprisingly Good Greens

I was trying to come up with a snack for Anna to eat and came up with this. She didn't like it all the much but I thought it was great.

1 Red Bell Pepper, chopped
Chopped Kale
Baby Spinach
Olive Oil
Garlic Salt

Heat oil in a sauce pan. Add the pepper and saute for a bit. Add the kale (in batches if you are doing a lot) and wilt then add spinach. Season with garlic salt.

There are a number of variations you can do: use butter, add onions or any other kind of pepper, change up the spices.