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Collard Greens Mac Cheese


four cheese mac and cheese inspired by southern home cooking.

Time: 70 minutes


  • in a large sauce pan , melt 4 tablespoons butter over low heat
  • add flour and whisk until well combined
  • cook for 3 minutes , stirring constantly
  • increase heat to medium and gradually whisk in milk
  • continue stirring over medium heat until sauce begins to thicken
  • remove from heat and add softened cream cheese , 1 cup of parmesan , tabasco , salt , white pepper , and smoked paprika
  • stir until combined
  • preheat oven to 375f and spray a 9x 13 casserole with cooking spray
  • cook pasta until al dente , drain and return to pot
  • in a large skillet , saut diced ham to render fat
  • about 4 to 5 minutes
  • add ham to pot with the pasta reserving the fat
  • return skillet to heat and add collards and garlic
  • cook until wilted
  • transfer greens to pot with pasta
  • pour in the sauce and stir to combine
  • in a medium bowl , toss together the grated cheddar , jack , and gouda cheese along with 1 cup grated parmesan
  • spoon one-third of the pasta mixture into the bottom of baking dish top with one-third of the cheese
  • repeat layering two more times
  • combine panko , remaining 1 / 4 cup of parmesan , and 2 tablespoons melted butter
  • sprinkle over the macaroni
  • bake in preheated oven for 35 to 45 minutes or until bubbling
  • serve hot

collard greens mac   cheese image

Number Of Ingredients: 17


  1. unsalted butter
  2. all-purpose flour
  3. whole milk
  4. cream cheese
  5. parmesan cheese
  6. tabasco sauce
  7. salt
  8. white pepper
  9. smoked paprika
  10. elbow macaroni
  11. country ham
  12. collard greens
  13. garlic clove
  14. white cheddar cheese
  15. monterey jack cheese
  16. smoked gouda cheese
  17. panko breadcrumbs


Southern-style greens like my mama use to make.

Recipe From

Provided by tybright31

Time 4h15m

Yield 10


  • Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
  • Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

Southern Style Collard Greens image

Number Of Ingredients: 9


  • 2 sweet onions, finely chopped
  • 2 smoked ham hocks
  • 4 cloves garlic, finely chopped
  • 3 (32 ounce) containers chicken broth
  • 3 (1 pound) packages collard greens, trimmed
  • ⅓ cup apple cider vinegar
  • 2 tablespoons white sugar
  • 1 ½ teaspoons salt, or to taste
  • ¾ teaspoon ground black pepper, or to taste


My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida

Recipe From

Provided by Taste of Home

Time 2h30m

Yield 6 servings.


  • In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until meat is tender., Add collard greens, wine, and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, 55-60 minutes or until greens are very tender. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.

Grandma's Collard Greens image

Number Of Ingredients: 10


  • 3 tablespoons lard or shortening, divided
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 1-1/2 pounds smoked ham hocks
  • 6 cups water
  • 2 teaspoons seasoned salt
  • 1 to 3 teaspoons crushed red pepper flakes
  • 1/4 teaspoon sugar
  • 1 large bunch collard greens (about 2 pounds), coarsely chopped
  • 1-1/2 cups white wine


There are a lot of dimensions to these collard greens: smoky pork, a little bit of acidic vinegar, and sweet cane syrup. That's real, true Southern greens.

Recipe From

Provided by Justin Devillier

Time 1h30m

Yield 6 servings


  • In a heavy-bottomed pot, heat the vegetable oil. Add the ham hocks and sear on all sides. Meanwhile, prepare the collards by ripping the leaf away from the spine. Pile the greens on top of each other and cut into long strips; then cut the strips to make squares. Set aside.
  • When the ham hocks are lightly browned, add the onions and garlic to the pot; stir and sweat them until the onions are translucent and tender, 2 minutes. Add half of the greens and a cup of stock so the greens begin to wilt. Season with a pinch of salt (which will also help the wilting process) and stir to combine. Then, add the remaining greens and another cup of stock and cover to steam, about 2 minutes. Add 1-2 cups more stock, to just cover the greens and ham hocks. Season with more salt and pepper, reduce heat to a simmer, and cover. Cook, 1-1½ hours.
  • After 1-1½ hours, use tongs to remove the ham hocks to cool (they'll be falling off the bone). Add another ½ cup of stock, the cane vinegar, and the cane syrup to the greens. Stir, taste, and adjust seasoning if necessary. When the ham hocks have cooled, pull the meat off the bones, chop finely, and add back into the greens. Serve in a bowl with bits of ham hock and plenty of the "potlikker."

Collard Greens with Ham Hocks image

Number Of Ingredients: 8


  • 1 tablespoon vegetable oil
  • 2 ham hocks, cured and smoked
  • 2 bunches collard greens
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 4 cups chicken stock, plus more as necessary, precise amount will depend on dimensions of your pot
  • 2 tablespoons cane vinegar, can be found at most Asian markets
  • 2 tablespoons cane syrup


I've always been in love with creamed spinach but I wanted to take it up a notch. For me, that next thing was collard greens and coconut milk. The sweetness from the coconut milk with the bitterness from the collards meshed into something magical. And not to forget that dash of spice at the end, giving you all the life you need.

Recipe From

Provided by JJ Johnson

Time 20m

Yield 8 servings


  • Heat the oil in a large pot over medium heat. Add the shallots and garlic and cook, stirring often, until the shallots are translucent and the garlic is golden brown, about 10 minutes. Add the collards, coconut milk and 5-spice powder, season with salt and cook over low to medium heat, stirring occasionally, until the mixture is reduced and creamy, about 10 minutes. Season with salt and serve.

Coconut Milk Braised Collard Greens image

Number Of Ingredients: 7


  • 1 tablespoon grapeseed oil
  • 2 2/3 cups sliced shallots (about 4 shallots)
  • 2 tablespoons chopped garlic
  • 2 bunches collard greens, roughly chopped
  • 2 1/2 to 2 3/4 cups coconut milk
  • 4 teaspoons 5-spice powder
  • Kosher salt

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