Mac N’ Greens

by Carrie Fehr

Mac N' Greens

There’s nothing like steaming hot macaroni, spiked with sautéed greens piled high like Mount Everest, to ward off the winter chill.  This twist to the classic Mac N’ Cheese, is a healthier kid-friendly version that is soul-satisfying comfort food at its best.  If you like, add some sharp cheddar cheese to the macaroni, or throw in a handful of sultanas to counterbalance the bitter greens, and for a little crunch, top it with toasted breadcrumbs.  Sublime.

Mac N’ Greens


4 bunches of assorted greens, such as dinosaur kale, rainbow chard, broccoli rabe, or collard, stems removed, leaves thinly sliced into strips

1 clove garlic, minced

1 tablespoon olive oil

¾ pound macaroni, cooked and drained


Parmesan, 2 ounces or 1 cup finely grated


Heat olive oil in a large sauté pan, add greens, garlic, and a pinch of salt.  Sauté over medium-high heat, about 5-7 minutes until soft.

Add the macaroni to the greens and combine.  Add a generous pinch of salt and Parmesan to the macaroni and greens.  Taste and adjust  seasoning.

Related articles:

The New American Classroom:  Farm to School Cooking

Winter Greens