Southern Mac And Cheese With Smoked Collards Recipe

Name: Southern Mac And Cheese With Smoked Collards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice); 1 medium onion, diced; 1 bunch collard greens, rinsed, thick stems cut off and the leaves chopped into large chunks; 1/2 cup chicken or vegetable stock, or water; kosher salt, to taste; 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice); 1 medium onion, diced; 1 green bell pepper, diced; 1 stalk celery, diced; 1/2 cup flour; 4 cups whole milk; 2 cups sharp cheddar cheese (or other cheese of your choice), shredded; kosher salt, to taste; 1 teaspoon smoked paprika; 1/2 teaspoon ground cloves; 1/2 teaspoon cayenne pepper, or to taste; A few dashes of your favorite hot sauce, or to taste; 2 boxes pasta or your choice; 1 small loaf prepared cornbread (store bought or your favorite recipe), broken up into small crumbles with your hands

Servings: persons

2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice)
1 medium onion, diced
1 bunch collard greens, rinsed, thick stems cut off and the leaves chopped into large chunks
1/2 cup chicken or vegetable stock, or water
kosher salt, to taste
2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice)
1 medium onion, diced
1 green bell pepper, diced
1 stalk celery, diced
1/2 cup flour
4 cups whole milk
2 cups sharp cheddar cheese (or other cheese of your choice), shredded
kosher salt, to taste
1 teaspoon smoked paprika
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper, or to taste
A few dashes of your favorite hot sauce, or to taste
2 boxes pasta or your choice
1 small loaf prepared cornbread (store bought or your favorite recipe), broken up into small crumbles with your hands

1
In a large pot over medium-low heat, add the sausage and cook until it has rendered all of its fat and is starting to brown, 7-10 minutes.
2
Add the onion and stir to coat with the sausage and cook until the onion has begun to soften, 3-5 minutes.
3
Add the collard greens and stir to coat with the onions and sausage.
4
Add the stock and a pinch of salt and bring to a boil.
5
Cover, reduce the heat to low and cook until the collards are tender, 30-45 minutes.
6
Adjust seasoning with salt and drain if there is too much liquid.
7
Can be prepared a day ahead of time; bring to room temperature before proceeding with the recipe.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice), 1 medium onion, diced, 1 bunch collard greens, rinsed, thick stems cut off and the leaves chopped into large chunks, 1/2 cup chicken or vegetable stock, or water, and more.

Yes, Southern Mac And Cheese With Smoked Collards falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern Mac And Cheese With Smoked Collards

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