Ingredients
2 tbsp. extra-virgin olive oil
4 cloves garlic, grated
2 bunches lacinato kale, ribbed, roughly chopped
1/4 tsp. freshly ground black pepper
1 tsp. hot pepper flakes
4 c. water
1 lb. shells
10 oz. Velveeta, cut into ½” cubes
Preparation
Step 1In a 7.25-quart Dutch oven over medium heat, heat olive oil. Once glistening, add grated garlic, allow to cook until fragrant, about 30 seconds. Add kale and stir to coat in olive oil and garlic.Step 2Cook for 10 to 12 minutes until kale begins to wilt. Season with pepper and stir in hot pepper flakes. Add water and bring to a boil. Step 3Once boiling, add shells. Cook, stirring occasionally, 4 minutes shy according to package instructions.Step 4Add Velveeta and stir until pasta and kale becomes creamy and cheesy, about 5 minutes. Remove from heat and serve.
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