Feeding the kids: Mac & greens
Here's a recipe from the new cookbook, "Mac & Cheese," by Ellen Brown (Running Press; $20). Credit: Handout
In my ongoing quest to find tasty, kid-friendly meals for you that are healthy and appropriate for the whole family, this week I chose a healthy twist on traditional macaroni and cheese, perfect for a Sunday night dinner. I found the recipe in "Mac & Cheese: 80 Classic & Creative Versions of the Ultimate Comfort Food," by Ellen Brown (Running Press; $20). The recipe was adapted from renowned chef Marcus Samuelsson's Harlem restaurant, Red Rooster.
Combine the coconut milk and soy sauce in a small pan, and bring to a boil over medium heat. Stir in the mustard and bacon, and set aside.
Heat the olive oil and bacon grease over medium-low heat. Add the garlic and cook for 4 to 5 minutes, or until the garlic is pale golden. Remove and discard the garlic.
Raise the heat to medium-high, and add the collard greens. Cook, stirring frequently, until the greens wilt. Add the coconut milk mixture, cover the pan, and cook the greens over low heat for about 12 minutes, stirring occasionally, or until the greens are almost tender and the sauce has thickened. Add the bok choy, and cook, covered, for an additional 3 to 5 minutes, or until the tender. Set aside.
Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage. Drain the pasta, run it under cold water, and return it to the pot.
Heat the butter in a saucepan over medium-low heat. Add the shallots and cook for 7 to 10 minutes, or until the shallots are golden. Stir in the flour and garlic, and cook, stirring constantly, for 1 minute, or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume. Increase the heat to medium, and slowly whisk in the warm cream and milk. Bring to a boil, whisking frequently. Reduce the heat to low, and simmer the sauce for 2 minutes.
Add the cheeses to the sauce by 1/2-cup measures, stirring until the cheese melts before making another addition. Stir in the nutmeg and mustard.
Pour the sauce over the pasta, and stir well. Fold in the cooked greens, and season to taste with salt and pepper. Transfer the pasta to the prepared pan, and sprinkle the topping on top of the dish.
Bake the casserole for 20 to 30 minutes, or until the cheese sauce is bubbly and the crumbs on the top are deep brown. Allow to sit for 5 minutes, then serve.
