Collard Green Macaroni and Cheese

14 Jul

Being a member of a CSA means getting a lot of greens.  A lot.  I eat leftovers and a salad or a really big salad most days for lunch, but I’m always looking for more ways to use them up.  I had considered making some creamed collard greens for myself for dinner, but realized I didn’t have enough left to fill myself up.  So, I decided to add the cooked greens to a delicious baked macaroni and cheese for some extra vitamins and nutrients (holy Vitamin A, batman!) to get the same tender creaminess but a more substantial and filling dish.

This delightful mac and cheese was definitely successful in its goals.  This mac and cheese was creamy, decadent, and filling with a lovely saline, slightly bittersweet flavor from the collard greens.

Collard Green Macaroni and Cheese

2 cups whole wheat pasta of choice, cooked and drained

1 1/2 cups collard greens, ribs removed, roughly chopped

3 tbs. butter, divided

2 cloves garlic, finely chopped

2 1/2 cups homemade chicken stock

1 tsp. olive oil

1 tbs. unbleached all-purpose flour

1/2 cup 1% milk

1/2 cup Romano cheese, shredded

1/2 cup smoked Gouda cheese, shredded

1 cup homemade roasted garlic bread, cubed

1 tsp. Brummel & Brown

1 tsp. Tony Chacereries seasoning

Preheat oven to 375º.

Heat 1 tbs. butter in a 10″ cast iron skillet over medium heat.  Add garlic and cook until fragrant, about 30 seconds.  Add collard greens and sauté 5-7 minutes until slightly tender.  Add chicken stock and reduce heat to low.  Cover and simmer, stirring occasionally, for 45 minutes or until most of stock has evaporated and greens are tender.  Remove greens from pan with a slotted spoon.

Meanwhile, place bread, Brummel & Brown, and Tony Chaceries in food processor.  Pulse until well combined and bread crumbs form.

Heat remaining butter and olive oil over medium heat until butter melts.  A little bit at a time, whisk in flour to form a smooth paste  While whisking, slowly add milk.  Simmer 1-2 minutes until slightly thickened, whisking continuously.  Whisk in shredded cheese, whisking until smooth.

Return collard greens to the pan.  Add pasta and stir to combine.  Top with bread crumbs and bake, uncovered, for 20-25 minutes or until bread crumbs are golden brown.


2 Responses to “Collard Green Macaroni and Cheese”

  1. Amber D. November 30, 2012 at 6:27 pm #

    I had something very similar to this at the Chrysler art museum in Norfolk Virginia. It was so delicious you wouldn’t even believe. I’m looking forward to trying out your recipe and see if I can even come close to the deliciousness. :-)


  1. Geauga Family Farms Summer CSA – Week Five « Kelseyincleveland's Blog - July 16, 2011

    […] ever made, due in no small part to the peak freshness and high quality of the produce.  My collard green mac and cheese used up the last of the collards from two weeks ago.  I also made some bread and butter pickles, […]

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