Step 1

Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat.

Step 2

Spoon pancetta onto paper towel-lined serving dish. Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.

Step 3

Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.

Step 4

Meanwhile, prep shrimp - remove shells if not shelled. Pat dry with paper towel. Season both sides of shrimp with salt and pepper.

Step 5

Remove rice from heat. Let sit five minutes. Add pancetta to rice. Remove rice and pancetta to serving dish.

Step 6

Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and 1/2 teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.

Step 7

Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale.