1 pound kale (about 1 large bunch)
2 tablespoons extra-virgin olive oil
2 medium Yukon Gold potatoes, cut into 3/4" cubes
1/3 cup chopped pancetta
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon chopped fresh sage
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
10 ounces dry campanelle pasta
1 cup chicken broth
2 ounces (about 1/2 cup) fresh grated Parmesan cheese
2 teaspoons fresh lemon juice
Prepare kale by trimming off the tough stems and pulling out any hard ribs. Coarsely chop leaves.
In a large pot of boiling salted water, add kale. Cover and cook until just tender, about 2 to 3 minutes. Drain well and plunge in cold water to stop the cooking. Drain well again, squeezing out any excess liquid.
In a large skillet, heat oil over medium-high. Add potatoes. Sauté until golden brown, about 15 minutes. Stir in pancetta, garlic, sage, crushed red pepper and salt. Cook, stirring, for 3 minutes.
Meanwhile, in another large pot of boiling salted water, add pasta and cook until almost tender. Drain and place back into the pot over low heat. Add kale, potato mixture, broth, cheese and lemon juice. Toss mixture gently until heated through, about 3 minutes.