Orecchiette with Kale, Pancetta, and Oregano

Copied from The Herbal Kitchen

1 bunch kale (12 oz)
12 oz orecchiette pasta
4 oz pancetta, diced
1 tbs olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 tbs chopped Greek oregano
Kosher salt
1/2 cup Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Wash the kale, leaving the leaves wet, and chop it into 1" sections, discarding the tough bottom inch or two of the stems.

Stir the orecchiette into the boiling water. While the pasta is cooking, render the pancetta in the olive oil in a large skillet over medium heat, stirring often, until it begins to brown. Stir in the garlic and red pepper flakes, and after half a minute or so, add as much of the chopped kale as will fit in the pan. Toss the kale with tongs until it wilts down, and then add the rest of the kale. Ladle abut 1/4 cup of the pasta cooking liquid into the pan, toss in the oregano, and continue to cook until the kale is no longer tough (it will not be completely tender either), 3 - 4 minutes. Taste and add salt if needed.

When the pasta is tender but still firm, drain it and add it to the skillet. Sprinkle with the cheese, toss it all together and serve in warm shallow bowls.