The Meat Lover's Meatless Cookbook - Kim O'Donnel [56]
Ground black pepper
Cider vinegar (optional)
HERE’S WHAT YOU DO:
In a heavy-bottomed pot, heat the oil over medium heat. Add the onion, garlic, and chile pepper and cook until the onion is translucent, about 5 minutes. Stir in the smoked paprika; it’s okay for the mixture to be pasty.
Add the greens to the pot and allow to wilt. Using a pair of tongs, turn the greens and coat with the aromatics. Add the liquid gradually—to barely meet the level of the greens. If the greens are properly submerged and you have leftover liquid, reserve it for later if necessary. Bring to a lively simmer, then lower the heat and coax the greens into submission.
Cook until the greens arrive at your desired tenderness. They may be done in 25 minutes, but it’s okay to go until 40 minutes or so. See what you think.
Season with soy sauce (go gradually and taste), pepper, and if using, a spritz of cider vinegar.
Makes 4 to 5 side-dish servings
Brocco Mac & Cheese ★ Stewed Tomatoes ★ KOD’s Quickie Collards
BROCCO MAC & CHEESE
This Southern comfort classic makes room for a wholesome addition of broccoli, the green spear that so many picky eaters love to hate (you know who you are).
If you’re thinking this will be a DIY replica of the goopy stuff from the infamous blue box, think again. This is the real deal, with a proper Mornay sauce that screams cheese, not cheez.
I love teaming this dish with stewed tomatoes and braised collard greens (page 149), two quintessentially Southern sides. The tomatoes cut the fat in the mac and the mac sops up all those savory juices, both red and green.
A FEW MEAL-PLANNING TIPS: Make the mac first. While it’s in the oven, whip up the collard greens. The stewed tomatoes, which take a mere 12 minutes to throw together, can be done just before serving. If the mac is done early, turn off the oven, cover the dish with foil, and keep warm in the oven.
INGREDIENTS
2 cups elbow macaroni
2¼ teaspoons salt
1 teaspoon vegetable oil
1 to 1½ cups broccoli florets
(depending on your love for
broccoli)
3 tablespoons butter
3 tablespoons all-purpose flour
2½ cups whole or low-fat milk
1½ teaspoons dry mustard
¼ teaspoon ground black pepper
¼ teaspoon freshly ground
nutmeg
¼ teaspoon cayenne
2½ cups grated cheese (cheddar,
Gruyère, aged Gouda)
¼ to ½ cup dried bread crumbs
(seasoned with ¼ teaspoon
dried thyme and ½ teaspoon
salt)
HERE’S WHAT YOU DO:
Preheat the oven to 350°F. Grease the sides of a 3-quart glass or ceramic baking dish (or two smaller baking dishes).
Bring 2 quarts of water and 1 teaspoon of the salt to a boil. Cook the macaroni until al dente, about 5 minutes. Using a strainer, skimmer, or sieve with a handle, remove the pasta from the water in batches and transfer to a colander. (Do not pour away the cooking liquid; you will need it to cook the broccoli.) Drain the pasta and transfer to a mixing bowl. Drizzle the vegetable oil over the pasta and toss to coat, so that the pasta stays lubricated while it waits.
Add the broccoli to the boiling water, and cook 3 for 4 minutes, then drain. Allow the broccoli to cool slightly, then cut into smaller pieces if necessary. You want it to be comparable in size to the macaroni.
Season the broccoli with ¼ teaspoon of the salt. Combine the broccoli with the macaroni and stir for even distribution. Transfer to the greased baking dish.
In a medium-size saucepan, melt the butter over medium-low heat. Add the flour, and with a wooden spoon, stir quickly to combine and form a roux. Continue to stir, and cook for about 1 minute, making sure that any flour lumps disappear. The roux will be a golden yellow color.
Add the milk, mustard, remaining 1 teaspoon of salt, pepper, nutmeg, and cayenne and stir to combine. Cook over medium-low heat, stirring regularly with a wooden spoon to make sure the milk does not scald, until the mixture is thickened. The mixture is ready when you can run a prominent streak along the back of the spoon with your finger. Add the cheese, and stir or whisk constantly until the mixture is smooth and