Bring a medium saucepan of water to a rolling boil

Once boiling, add a large pinch of salt and the orzo

Boil the orzo according the manufactures instructions

Once cooked, drain the orzo and add 1 tablespoon of olive oil

Toss the cooked orzo in the olive oil until it is lightly coated and set aside

Brown 4 ounces of pancetta until crispy in a large skillet over medium heat

Transfer the crisp pancetta onto a paper towel lined plate and set aside

Add 1 tablespoon of butter and the cubed sweet potato into the skillet and toss it in the fat rendered from the pancetta

Allow the sweet potato to become soft and the edges to begin to brown a bit

Push the sweet potatoes to the side of the skillet and add the shallots and garlic to the other side

Cook the shallots and garlic for about 3 minutes, stirring regularly

Mix to combine the shallots, garlic an sweet potatoes and then push the combination to the side of the skillet

Add 1/2 cup of beef broth, 2/3 cup of heavy cream and 1/2 teaspoon of red pepper flakes and bring the mixture to a simmer

Simmer until the beef broth and heavy cream begins to thicken a bit

Add the cooked orzo and crisped pancetta and toss everything together

Place the chopped kale over the orzo mixture and cover the skillet

Allow the kale to wilt for about 90 seconds and then toss to combine the wilted kale with the other ingredients

Transfer the skillet onto a heat proof surface

Sweet Potato, Kale and Pancetta Orzo