Roast, mac & collard greens with cabbage 

Mac & Cheese

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 tsp paprika (optional)

Instructions:

1. Cook macaroni according to package instructions; drain.
2. In a saucepan, melt butter over medium heat. Stir in flour to create a roux.
3. Gradually add milk, whisking continuously until smooth and thickened.
4. Remove from heat. Stir in cheese until melted. Season with salt, pepper, and paprika.
5. Combine cheese sauce with cooked macaroni. Transfer to a baking dish if you desire a baked top, sprinkle with more cheese, and broil until golden.

Collard Greens

Ingredients:

• 1 lb collard greens, cleaned and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Vinegar or lemon juice to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
2. Add collard greens, stirring until they start to wilt.
3. Pour in broth. Add smoked paprika, salt, and pepper.
4. Cover and simmer for about 45 minutes to an hour, or until the greens are tender. Adjust seasoning and add a splash of vinegar or lemon juice for brightness.