In 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.
Cook for 10 to 12 min. until kale begins to wilt. Season with black pepper and stir in crushed red pepper. Add water and bring to a boil.
Once boiling, add shells. Cook, stirring occasionally, 4 min. shy of package directions.
Add VELVEETA and stir until pasta and kale become creamy and cheesy, about 5 min. Remove from heat and serve.
Recipe created by
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.