Categories: Pasta

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, grated
• 2 bunches lacinato kale, ribbed, roughly chopped
• 1/4 tsp black pepper
• 1 tsp hot pepper flakes
• 4 cups water
• 1 lb. shells
• 10 oz. Velveeta, cut into 1/2-inch cubes

Directions

1. In a Dutch oven over medium heat, heat olive oil. Once glistening, add garlic; cook until fragrant, about 30 seconds. Add kale and stir to coat in olive oil and garlic.

2. Season with pepper and stir in hot pepper flakes. Add water and bring to a boil.

3. Once boiling, add shells. Cook, stirring occasionally, 4 minutes shy of directed.

4. Add Velveeta and stir until pasta and kale become creamy and cheesy, about 5 minutes. Taste and add more seasoning, remove from heat and serve.

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