I had a bunch of kale hanging out in the crisper drawer with the CSA swiss chard and found this recipe on Epicurious. Obviously I thought, "well, bacon's got to make kale and swiss chard taste delicious!" And it did. I have eaten its leftovers for three days. I never get that far! The balsamic vinegar added at the end really adds a depth of flavor to the sauce.
I followed the recipe as written, except I used half a pound of Giada's fusilli col buco pasta, about 2/3 pound of bacon, and I didn't have any Parmigiano-Reggiano on hand, so I used Pecorino Romano.
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