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.
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.
The New American Classroom: Farm to School Cooking
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Would like to try the recipe.How much parmesan cheese do I add?
Great question! I usually add a couple of generous handfuls per pound of pasta, though there isn’t any set amount, it’s a matter of taste. Additional cheese can be added to individual portions, if you want. For reference about 1 cup of finely shredded Parmesan is roughly 2 ounces, depending on how fine it is grated. Please let me know how it turns out!
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