Serves 10 to 12


Collard Greens:
½ cup unsweetened coconut milk
2 Tbsp. soy sauce
1 Tbsp. whole grain mustard
6 slices bacon (about 6 ounces), cooked, drained and crumbled
3 Tbsp. olive oil
1 Tbsp. unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped collard greens

Mac and Cheese:
Vegetable oil, for greasing baking dish
1 pound orecchiette
½ cup (1 stick) unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 Tbsp. all-purpose flour
3 cups heavy cream
1 cup whole milk
8 ounces Cheddar, grated
4 ounces Gruyère cheese, grated
4 ounces Parmesan, grated
½ cup crème fraîche
1 tsp. grated nutmeg
1 tsp. ground mustard
¾ tsp. kosher salt
tsp. ground white pepper

1/3 cup bread crumbs, toasted
¼ cup chopped fresh parsley
2 Tbsp. chopped fresh basil
2 Tbsp. grated Parmesan
1 Tbsp. grated Gruyère cheese
¼ tsp. kosher salt
1/8 tsp. ground black pepper


Active time: 1 hour
Total time: 1 hour 10 minutes
In a saucepan, bring coconut milk and soy sauce to a boil. Off heat, stir in mustard and bacon. In a pot, heat olive oil and butter over low heat. Add garlic and cook until golden; discard garlic. Add collards and cook, stirring, until wilted. Stir in coconut milk mixture. Cook until collards are tender, 20 minutes. Set aside.

Oil a 9" x 13" baking dish. In a pot of boiling salted water, cook orecchiette until just tender; drain and set aside. In a pot, melt butter over medium-low heat. Add shallots and cook until golden. Add garlic and flour and cook, stirring, 1 minute. Add cream and milk, whisking to remove lumps. Bring to a boil. Reduce heat and add cheeses and crème fraîche; let melt. Mix in nutmeg, ground mustard, salt and white pepper. (Recipe can be made ahead up to this point; refrigerate greens, sauce and pasta separately up to 4 days.)

If made ahead, rewarm sauce on low heat. Add pasta, greens, and sauce to a baking dish and combine. Preheat broiler. In a food processor, pulse all topping ingredients until herbs are minced. Sprinkle over pasta. Broil until topping is golden, 5 to 8 minutes. Serve warm.


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