Shells With Cooked Greens and Garlic Oil

• 4 cups escarole, torn (or other greens)
• 1 cup chicken broth
• 3 tablespoons olive oil
• 1 garlic clove, sliced thin
• 14 teaspoon red pepper flakes
• 12 ounces jumbo pasta shells

1. Combine greens and broth in a large saucepan.
2. Cook, covered for about 20 minutes or until tender.
3. Stir and add more liquid (water or broth) as needed.
4. The greens should be soupy if cooked at a low enough temperature.
5. Heat the oil in a small skillet.
6. Saute the garlic, about 3 minutes.
7. Add the red pepper; let stand off heat.
8. Meanwhile cook the pasta.
9. Drain.
10. In a large bowl, toss pasta and greens together.
11. Drizzle with hot oil and toss again.

chicken broth, olive oil, garlic, red pepper, pasta shells

Taken from www.food.com/recipe/shells-with-cooked-greens-and-garlic-oil-334686 (may not work)