Add most of the pecorino right away, the rest just prior to serving.
Add dressing at least 5 minutes before eating to allow the lemon to start softening the kale.
Good the next day too.
Remove stems from kale and chop into bite-sized pieces. Rinse, but do not dry leaves. Wilt kale until tender in a hot frying pan. No oil or additional water is needed if the kale is wet from rinsing. It may take several batches depending on the size of your frying pan.
Meanwhile, cook pasta according to package directions. Drain and toss with kale in a large bowl.
Gently heat sauce ingredients in the frying pan until smooth and warm. Add to pasta and kale and toss again.
This dish is even yummier when eaten with chopsticks! (I’m sort of kidding, but somehow that’s the only way I like to eat it...)
Sometimes I add leftover chicken or sausage (if so I make extra sauce), but this dish is totally satisfying by itself.
Cook sausage in fry pan or bake in oven until cooked through. Set aside. Fry bacon in large saucepan. Remove drain and crumble. In the same pan, over medium heat cook onion until clear, add garlic and cook additional 1 minute. Add chicken stock and potatoes and simmer for 15 minutes. Add crumbled bacon, sausage, kale and milk. Simmer 4 minutes and serve.
