Southern Mac And Cheese With Smoked Collards

• 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice)
• 1 medium onion, diced
• 1 bunch collard greens, rinsed, thick stems cut off and the leaves chopped into large chunks
• 1/2 cup chicken or vegetable stock, or water
• kosher salt, to taste
• 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 stalk celery, diced
• 1/2 cup flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese (or other cheese of your choice), shredded
• kosher salt, to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper, or to taste
• A few dashes of your favorite hot sauce, or to taste
• 2 boxes pasta or your choice
• 1 small loaf prepared cornbread (store bought or your favorite recipe), broken up into small crumbles with your hands

1. In a large pot over medium-low heat, add the sausage and cook until it has rendered all of its fat and is starting to brown, 7-10 minutes.
2. Add the onion and stir to coat with the sausage and cook until the onion has begun to soften, 3-5 minutes.
3. Add the collard greens and stir to coat with the onions and sausage.
4. Add the stock and a pinch of salt and bring to a boil.
5. Cover, reduce the heat to low and cook until the collards are tender, 30-45 minutes.
6. Adjust seasoning with salt and drain if there is too much liquid.
7. Can be prepared a day ahead of time; bring to room temperature before proceeding with the recipe.

fresh andouille sausages, onion, collard greens, chicken, kosher salt, fresh andouille sausages, onion, green bell pepper, celery, flour, milk, cheddar cheese, kosher salt, paprika, ground cloves, cayenne pepper, pasta, crumbles

Taken from www.foodrepublic.com/recipes/southern-mac-and-cheese-with-smoked-collards-recipe/ (may not work)