1 ½ cups roughly chopped Veggie Box kale
2 tsp olive oil
1 small onion, peeled and chopped
3 cloves garlic, peeled and crushed
7oz dry rigatoni
⅔ cup vegetable or chicken stock
2 cups whole milk
½ cup cream
¾ cup parmesan cheese
Salt and pepper to taste
(meat option) 3 chicken breasts, in bite size chunks

1 ½ cups roughly chopped Veggie Box kale 2 tsp olive oil 1 small onion, peeled and chopped 3 cloves garlic, peeled and crushed 7 oz dry rigatoni 2 cup s whole milk

If using chicken, cook in olive oil with salt and pepper in a large skillet on medium heat until done, remove with slotted spoon, and set aside. Add chopped onions to skillet, pan fry until translucent. Add garlic, stir, cook for 30 sec. Add rigatoni, stock, and milk. Bring to a simmer, stir, then cover. Turn heat to medium low and simmer for 10 min.

Stir in cream and parmesan, reserving 2 tbsp of cheese. Add kale and cook for 2-3 minutes until kale is wilted. If using chicken, add, stir, and allow the chicken to warm through. Sprinkle remaining parmesan and a pinch of black pepper.

Recipe adapted from KitchenSanctuary.com