Bring a 6-quart pot of generously salted water to boil. Add the kale and boil for 3 minutes.
Remove the kale with a slotted spoon and shock in an ice bath to stop further cooking. Leave kale water boiling in the pot because you'll use it to cook the pasta later.
Once cooled, strain the kale and wring the excess water out with your hands. Slice the kale into thin strips.
Heat olive oil in a large saute pan over medium heat. Once hot, add the carrots and celery and a pinch of kosher salt. Cook the carrots and celery until lightly browned and soft, about five minutes.
Add the garlic and cook for another minute making sure to stir to keep the garlic from burning.
Add the ground turkey and 1/2 tsp of kosher salt. Break up turkey and cook until browned, about six minutes.
Add the thyme, rosemary, and bay leaf and cook for another minute.
Add 1/2 cup chicken broth to deglaze the pan, making sure to scrape up any brown bits from the bottom of the pan.
Add the remaining cup of broth and bring to a simmer. Simmer the sauce until it reduces by half.
While the sauce is cooking, cook the pasta in the kale's boiling water according to directions on the package but do not strain.
When the pasta has about a minute left to cook, add the kale to the sauce and stir to incorporate so kale can heat up.
Once pasta is cooked, add pasta directly into the sauce from the pasta pot and mix to coat. Salt to taste but don't salt too much because you still need to add salty Parmesan cheese.
Serve hot with grated Parmesan cheese on top.
Scrape the sides of the pan when you add the broth to add even more flavor to the sauce. All those brown bits from cooking the veggies give the broth its flavor.Break up the ground turkey into small bites as you are browning it so they’re easy to eat in one bite with the pasta.Cut the veggies evenly so that they’ll cook evenly. If the carrots and celery are totally different sizes, you’ll end up with some cooked and some not quite so cooked when you’re ready to add the garlic.Wring out the kale with your hands to remove excess water. If it’s still wet at all, it will dilute the sauce when you add it to the pasta.Use spaghetti noodlesif you can't find perciatelli or bucatini noodles. It won't be quite as good but still tasty. Perciatelli noodles are available at most grocery stores, Walmart, and online.Store any leftovers for up to five days in the fridge in an airtight container. Reheat by adding the pasta to a pan on the stove with a little bit of chicken broth (so it doesn’t get dry) and heat over medium-heat until it reaches your desired temperature.