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
-
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.
-
Season with pepper and stir in hot pepper flakes. Add water and bring to a boil.
-
Once boiling, add shells. Cook, stirring occasionally, 4 minutes shy of directed.
-
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.