After giving your kale a good wash in cold water, pull the leaves from the stems. Cut into tiny bits.

In a big pan (preferably one with a cover), or a cast iron skillet, heat the olive oil on medium heat. Add the garlic and onion, and sauté for about 90 seconds.

Add the kale, toss it in oil, and stir in the onion and garlic. After a minute of sautéing, add one teaspoon of salt, stir, and finally pour in the stock. Once most of the liquid has boiled off, cover and allow the meat braise in the stock for around ten minutes.

In the meanwhile, heat up three quarts of water to a boil. Boil the noodles until they are al dente. To avoid sticking, drain and rinse with cold water.

Once the kale is cooked, take it out of the skillet and reserve.

Melt the butter in a pan over medium heat, then add the flour and stir to make a roux.

One cup of milk at a time, gradually add it, whisking to mix it completely in before adding additional milk and half-and-half.

Allow the sauce to simmer until it starts to thicken, stirring regularly to keep it from burning. One cup of cheese at a time, add to mixture and stir to mix. Lower to a medium-low setting.

After allowing the sauce to thicken, gradually add the cheese, a handful at a time, stirring until each piece is completely melted before adding more. Continue with two cups of cheese.

Add 1/2 teaspoon each of salt, pepper, and mustard to the thickened cheese sauce and stir. Stir in the kale well. By doing this, the kale will be incorporated into the meal more evenly.

After the kale has been thoroughly combined, add the cooked pasta and stir again.

Here's where you can put it on hold if you've done your prep ahead of time. Or serve it just as it right now. If not, preheat oven to broil and place rack in upper third of oven.

After adding the remaining 1/2 to 1 cup of cheese to the pan, place it in the oven for three to five minutes to melt and crisp the cheese.

Present and savor!