Baked Shells With Camembert Cider Braised Kale Breadcrumbs

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, thinly sliced
• 1 bunch kale, chopped into large pieces, thick stems removed
• 1.5 cups apple cider (a little more, as needed)
• salt + freshly ground black pepper, to taste
• 1 8-ounce wooden box of Camembert
• 5-6 sprigs thyme, leaves removed from the stems (extra for garnish)
• freshly ground black pepper, to taste
• 1 16-ounce box of medium 'conchiglioni' pasta shells
• a handful of salt
• 1/2 cup parmesan cheese, grated
• 3/4 cups bread crumbs
• extra virgin olive oil, for drizzling

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