PREP DETAILS

Serves 10-12

INGREDIENTS

Collards

4 cups chopped collard greens, soaked, rinsed and drained 4 times to remove grit

4 garlic cloves, peeled and halved

6 bacon slices, cooked, drained and crumbled

½ cup coconut milk

2 tablespoons soy sauce

1 tablespoon grainy mustard

3 tablespoons olive oil

1 tablespoon unsalted butter

Toppings

⅓  cup toasted breadcrumbs

¼  cup chopped fresh parsley, washed and dried

2 tablespoons basil leaves, washed and dried

2 tablespoons freshly grated Parmesan cheese

1 tablespoon grated Gruyere cheese

⅛  teaspoon freshly ground black pepper

¼ teaspoon kosher salt

Macaroni

8 tablespoons (1 stick) unsalted butter

1 pound orecchiette, or other small, sturdy pasta, cooked according to package directions

½ cup thinly sliced shallots

2 garlic cloves, minced

8 ounces cheddar cheese, grated

4 ounces Gruyere, grated

4 ounces Parmesan, freshly grated

2 tablespoons all-purpose flour

3 cups heavy cream

1 cup whole milk

½ cup crème fraiche

1 teaspoon freshly grated nutmeg

1 teaspoon yellow mustard powder

DIRECTIONS

FOR THE COLLARD GREENS:

1. In a small saucepan, bring the coconut milk and soy sauce to a boil. Remove from heat and stir in the mustard and crumbled bacon.

2. Heat olive oil and butter in a large pan over low heat. Slowly toast the garlic to flavor the fats, about 5 minutes, then discard garlic. Add the collard greens to the pan and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook, loosely covered, for about 20 minutes, until the greens are tender and the sauce has thickened.  Reserve.
   

FOR THE MAC AND CHEESE:

1. In a stockpot, melt the butter over medium-low heat and sauté the shallots until they’re tender and golden brown, 8 to 10 minutes. Using a wooden spoon, stir in the flour and garlic for 1 minute. Slowly whisk in the heavy cream and milk, and continue to stir until the flour is dissolved and there are no lumps. Bring to a boil. Reduce heat to low, then add all the cheeses and the crème fraiche. Whisk until the cheeses are melted and fully incorporated into the sauce. Mix in the nutmeg, mustard, salt and white pepper, to taste.

2. Toss the pasta together with the sauce and Collard Greens and transfer to a deep 9x13-inch baking dish. Preheat the oven’s broiler.

FOR THE TOPPING

1. Put all the ingredients in a food processor and process until the herbs are minced.

2. Sprinkle the topping over the pasta and place it in the oven. Broil for 5 to 8 minutes, until the topping is golden brown. Serve immediately.

NOTES

This is a two-part recipe with a twist on the all time classic comfort food, macaroni and cheese. You could eat either recipe separately, but they taste amazing together. The collard greens are off the beaten path, cooked with coconut milk and soy sauce. And the pasta is the ear shaped orecchiette, which I think holds cheese really well. The ingredient list may be long, but this is an indulgent, hearty one-course meal that is well worth the effort.

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