Bring a large pot of heavily salted water to a boil.

Add the chopped kale and blanch for 5 minutes.

Remove the kale from the water with a sieve and drain.

Return the water to a boil, add the fettuccini, and cook according to the package directions.

Reserve 1 cup of the starchy cooking water, then drain the fettuccini and reserve.

While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until hot.

Add the sliced kielbasa and brown for about 3-4 minutes per side.

Add the kale to the cooked kielbasa and cook, stirring, until the kale is tender, about 5 minutes.

Add the chicken broth, fettuccini, and ½ cup of the reserved starchy cooking water.

Stir in the cheese, if using.

Add more of the starchy cooking water if needed.

Taste and add salt and pepper if needed.

Drizzle with some olive oil and sprinkle with additional parmesan cheese, if desired.