Mac And Cheese And Greens

• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon grainy mustard
• 6 slices bacon, cooked, drained and crumbled
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, peeled and halved
• 4 cups well-washed collard greens, chopped
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 3 cups heavy cream
• 1 cup whole milk
• 1 cup cheddar cheese, grated
• 1/2 cup gruyere cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup creme fraiche
• 1 teaspoon nutmeg, freshly grated
• 1 teaspoon mustard powder
• Kosher salt and freshly ground white pepper
• 1 pound orecchiette or other small, sturdy pasta, cooked until just tender
• 1/3 cup bread crumbs, toasted
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons Parmesan cheese, freshly grated
• 1 tablespoon gruyere cheese, grated
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. Bring the coconut milk and soy sauce to a boil in a small saucepan.
2. Remove from the heat and stir in the mustard and crumbled bacon.
3. Heat the olive oil and butter in a large pot over low heat.
4. Add the garlic and slowly toast to flavor the fats, about 5 minutes, then discard.
5. Add the collard greens to the pot and cook, stirring frequently, until the greens start to wilt.
6. Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, about 20 minutes.

coconut milk, soy sauce, grainy mustard, bacon, olive oil, unsalted butter, garlic, wellwashed collard, butter, shallots, garlic, flour, heavy cream, milk, cheddar cheese, gruyere cheese, parmesan cheese, creme fraiche, nutmeg, mustard powder, kosher salt, orecchiette, bread crumbs, fresh parsley, fresh basil, parmesan cheese, gruyere cheese, kosher salt, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/mac-and-cheese-and-greens-recipe/ (may not work)