Place the potatoes in a large pot and cover with cold water. Add a couple large pinches of salt, place over high heat to bring the water to a boil, then reduce to a simmer.
In the meantime, make the kale pesto. Place the kale leaves in a food processor, and add a big pinch of salt. Process until finely chopped, then add the almonds and garlic. Process until finely chopped. With the machine running, add the olive oil, and mix until incorporated. Finally, pulse in the parmesan cheese. Taste the kale pesto and make any necessary seasoning adjustments.
Once the potatoes are fork tender, drain in a colander. Immediately dress the warm potatoes with the kale pesto, and toss in the crumbled bacon. Serve warm. Enjoy!
*I blanch the kale leaves in boiling water for 45-60 seconds, until bright green. This takes the bitterness away and also ensures a bright color. ** Add 1/2 cup of oil for a more traditional pesto consistency.