> 2 tbsp olive oil
> 5 slices bacon, chopped
> 3 cloves garlic, sliced
> 2 (15 oz) cans diced tomatoes
> 2 3/4 cups water
> 1 tsp salt
> 12 oz spaghetti, broken in half
> 3 cups packed chopped kale
> 1/2 cup grated Parmesan cheese
> 2 tbsp finely chopped parsley
In a large Dutch oven, heat the oil and bacon on medium. Cook 10 min., until browned, stirring occasionally. With slotted spoon, transfer bacon to a plate. Add the garlic and cook 1 min., stirring often.
Stir in the diced tomatoes, water, and salt. Heat to a boil on high. Add the spaghetti and chopped kale to boiling liquid, submerging pasta completely. Return to a boil. Reduce heat to maintain simmer. Cover and cook 10 min., until pasta is al dente.
Stir in the Parmesan and bacon. Season with salt and pepper to taste. Garnish with the parsley.