Bring a large pot of salted water to a boil. Cook the kale until the leaves are softened (about 5 minutes). Remove the kale and reserve, keeping the water going for the pasta.

Cook the fettuccine according to package directions. Drain and reserve.

While the pasta is cooking, heat a large saucepan over medium-low heat. Add the bacon and cook until golden and crisp (about 5 minutes). Remove to a paper towel-lined plate and, when cool, crumble the bacon.

Pour most of the bacon fat out of the pan (leave enough to coat the bottom of the pan). Heat pan to medium. Add the shrimp and cook on one side until pink (about 30 seconds) then turn the shrimp. Add the garlic and cook until aromatic (another 30 seconds).

Add the wine and cook until most of it has cooked away (about 1 minute). Add the kale, pasta, stock and sour cream. Toss everything together, then stir in the cheese and bacon.

Divide between 4 bowls and serve with additional Parmigiano if desired.