1/2 Gallon Recipe

Prepare greens

Rinse collard leaves thoroughly to remove grit. Stack leaves, fold, and slice away the tough stems; roll leaves and slice into 1-inch ribbons. Set aside.

In a large Dutch oven or heavy pot over medium heat, add olive oil or bacon fat. When hot, add diced onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Add the smoked ham hock to the pot, then add the chopped collards and toss to wilt slightly, 2–3 minutes.

Pour in chicken or vegetable stock so the collards are mostly submerged (about 3 cups). Stir in apple cider vinegar, sugar, salt, black pepper, and red pepper flakes if using.

Bring to a gentle simmer, cover, and reduce heat to low. Cook until greens are tender and flavorful, 45–60 minutes, stirring occasionally. If liquid reduces too much, add up to 1/2 cup more stock or water.

Taste and adjust seasoning with additional salt or vinegar as desired. Remove ham hock, shred any meat from it, and return meat to the greens (optional). Serve hot.

Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish or a 2-quart casserole dish.

If your cornbread is not stale, toast crumbled cornbread and cubed white bread on a baking sheet in the oven for 8–10 minutes until slightly dry but not browned. Transfer to a large mixing bowl.

In a large skillet over medium heat, melt the 6 tbsp butter. Add diced celery and diced onion and cook until soft and translucent, about 7–8 minutes. Stir in chopped sage and thyme and cook 30 seconds to bloom the herbs.

Pour the cooked vegetables and melted butter over the crumbled breads. Toss to combine.

In a separate bowl, whisk warm chicken stock with beaten eggs, salt, and pepper. Pour this liquid mixture over the bread and vegetables, tossing gently until the bread is moistened but not soupy. Add a little more stock if mixture feels too dry; it should hold together when pressed.

Transfer the dressing to the prepared baking dish, pressing lightly to compact. Cover with foil and bake 25 minutes, then remove foil and bake an additional 15–20 minutes until the top is golden and the center is set.

Remove from oven and let rest 5–10 minutes before serving.

Bring a pot of salted water to a boil. Add elbow macaroni and cook 1–2 minutes less than package directions so the pasta is slightly underdone (usually 7–8 minutes). Drain and set aside.

In a medium skillet or saucepan over medium heat, melt 2 tbsp butter. Sprinkle in the flour and whisk continuously to form a roux, cooking 1–2 minutes without browning.

Gradually whisk in the 1.5 cups whole milk until smooth. Continue to cook, stirring, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Lower heat and stir in shredded cheddar and smoked cheddar (if using) a handful at a time until melted and smooth. Add Dijon mustard, paprika, salt, and pepper; taste and adjust seasoning.

Add cooked macaroni to the cheese sauce and stir to coat evenly. If sauce seems too thick, add 1–2 tbsp milk to loosen.

If using, sprinkle Panko breadcrumbs over the top and place skillet briefly under a hot broiler (1–2 minutes) or in a 400°F (200°C) oven until crumbs are golden. Watch carefully to avoid burning.

Remove from heat and let sit 2–3 minutes before serving so sauce sets slightly.