Espresso and Lime

1 Bring a medium saucepan of water to a rolling boil
2 Once boiling, add a large pinch of salt and the orzo
3 Boil the orzo according the manufactures instructions 
4 Once cooked, drain the orzo and add 1 tablespoon of olive oil
5 Toss the cooked orzo in the olive oil until it is lightly coated and set aside
6 Brown 4 ounces of pancetta until crispy in a large skillet over medium heat
7 Transfer the crisp pancetta onto a paper towel lined plate and set aside
8 Add 1 tablespoon of butter and the cubed sweet potato into the skillet and toss it in the fat rendered from the pancetta
9 Allow the sweet potato to become soft and the edges to begin to brown a bit
10 Push the sweet potatoes to the side of the skillet and add the shallots and garlic to the other side
11 Cook the shallots and garlic for about 3 minutes, stirring regularly
12 Mix to combine the shallots, garlic an sweet potatoes and then push the combination to the side of the skillet
13 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
14 Simmer until the beef broth and heavy cream begins to thicken a bit
15 Add the cooked orzo and crisped pancetta and toss everything together
16 Place the chopped kale over the orzo mixture and cover the skillet
17 Allow the kale to wilt for about 90 seconds and then toss to combine the wilted kale with the other ingredients
18 Transfer the skillet onto a heat proof surface
19 Garnish with grated parmesan and enjoy