Pasta with Kale, Sage and Potatoes

• 1 bunch Kale
• 2 Potatoes, peeled and cut into 1-inch cubes
• 1/3 cup pancetta, chopped
• 2 cloves garlic, minced
• 4 tsp fresh sage, chopped
• Extra virgin olive oil
• 1/4 tsp red pepper flakes
• Salt to taste
• 2 1/2 cups fusilli pasta
• 1 c organic vegetable broth
• 1/2 c fontina cheese, cubed
• 2 tsp lemon juice

Trim off tough stems and ribs from kale and coarsely chop leaves. In large pot of boiling salted water, cover and cook kale until tender, about 3 minutes. Drain and chill in cold water; drain again and squeeze dry. Set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)In nonstick skillet, heat oil over medium-high heat; saute potatoes until golden brown, about 15 minutes. Add pancetta, garlic, sage, salt and hot pepper flakes; saute for 3 minutes. Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Stir in kale, potato mixture, stock, Fontina cheese and lemon juice; heat through, tossing to coat, about 3 minutes.