Kale with Bacon, Mushrooms and Asparagus over Pasta

It might look scary, but Will even liked it, and  he hates everything.

Large skillet 12-14" w/ lid
4 tbs olive oil
4-5 cloves garlic sliced
2 lg shallots finely chopped
4 slices thick sliced bacon cut into 1/2" pieces
1 16oz bag pre washed & chopped kale
1 bunch asparagus cut at diagonal about 1"
1 oz package sliced mushrooms
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried marjoram
1/8 tsp tarragon
3 tsp crushed red pepper flakes
1/2 c chicken broth
S&P to taste
1 lb pasta (I like linguini)
Grated parmigiana Reggiano

On med heat, add oil, bacon, garlic, shallots to pan.Sauté
 3 minutes.  Add mushrooms, sauté 3 more minutes.  Add asparagus, sauté 2 minutes, add all of kale and cover w/ lid reduce heat to med-low and let it cook about 5 minutes.  Don't worry the kale will cook down. Remove lid and stir ( reduce heat if sticking).  Add chicken broth, cover and cook another 5-10 minutes until kale is cooked down. Add your herbs and crushed red pepper season w/ S&P. Stir and cover and continue to sauté for 5 minutes. Remove from heat. Serve over pasta.  Sprinkle w/ grated cheese. Please note that this is not a saucy dish, but if you want more liquid increase chicken broth.

For a variation you could add crushed roasted tomatoes or better yet a 16 oz can of San Marzano whole tomatoes (crush w/ your hands) and add these when you add your chicken broth.

I also served Chef Batali's bruschetta. Take a crusty bread cut in 1" slices, heat your grill, grill pan, panini press or toaster.  Add your bread, you are looking for a golden brown color or grill marks.  Take a peeled clove of garlic and rub on top of the bread, drizzle w/ olive oil and sprinkle w/ kosher salt. Buon Appetito!