Fried Whiting Fish, Baked Mac and Cheese and Collard Greens

Ingredients

• 1 lb elbow macaroni
• 1 tbsp salt (For boiling pasta water)
• 0.5 cup unsalted butter (For the sauce)
• 0.5 cup all-purpose flour
• 4 cup whole milk (Warmed)
• 3 cup sharp cheddar cheese (Shredded from a block)
• 1.5 cup gruyère cheese (Shredded from a block)
• 0.5 tsp black pepper (Freshly ground)
• 1 tsp dry mustard powder
• 0.5 tsp paprika (Sweet or smoked)
• 0.25 tsp nutmeg (Freshly grated)
• 1 cup panko breadcrumbs
• 0.5 cup parmesan cheese (Grated)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil.

2. 2

   Once boiling, generously salt the water with 1 tbsp of salt. Add the elbow macaroni and cook according to package directions until al dente, typically about 7-8 minutes. Drain well and set aside.

3. 3

   While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.

4. 4

   Whisk in the all-purpose flour to create a paste (a roux). Cook for 1-2 minutes, whisking constantly, until it smells nutty and is lightly golden. Do not let it burn.

5. 5

   Gradually pour in the warm milk, about one cup at a time, whisking continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes, stirring often, until it has thickened enough to coat the back of a spoon.

6. 6

   Remove the pot from the heat. This is crucial to prevent the cheese from separating. Gradually stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is smooth.

7. 7

   Season the sauce with 1 tsp salt, black pepper, dry mustard, paprika, and nutmeg. Stir to combine, then gently fold in the cooked macaroni until it is well-coated.

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3