Baked Mac and Cheese, Collard Greens, Bhindi Fry and Cornbread

Ingredients

• 2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
• 6 slices bacon (thick-cut, diced into small pieces)
• 1 pcs yellow onion (medium, finely chopped)
• 4 pcs garlic (cloves, minced)
• 4 cup water
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar (lightly packed)
• 0.5 tsp red pepper flakes (adjust to your spice preference)
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Clean and prepare the greens

   • Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
   • Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
   • Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2. 2

   Render bacon and sauté aromatics

   • Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
   • Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
   • Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3

   Wilt greens and build the broth

   • Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.

Ingredients

• 500 g Okra (Tender and fresh, also known as Bhindi)
• 2 medium Onion (Thinly sliced)
• 3 tbsp Mustard Oil (Can substitute with any vegetable oil)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 pcs Green Chili (Slit lengthwise, optional)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Dry Mango Powder (Also known as Amchur)
• 1 tsp Salt (Or to taste, add at the end)
• 0.5 tsp Garam Masala (Optional, for finishing)

Instructions

1. 1

   Prepare the Okra (10 minutes)

   • Wash the okra thoroughly under running water.
   • Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
   • Once dry, trim off the top crown and the bottom tip of each okra.
   • Chop the okra into 1/2-inch thick rounds.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3. 3

   Cook the Okra (10-12 minutes)

   • Add the chopped okra to the pan, spreading it in a single layer as much as possible.

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.