Macaroni Cheese with Mustard Greens

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Adding a bit of “super good for you” food to a classic naughty favourite eases the conscience somewhat and makes the medicine go down.

Mustard Greens are up there with Kale, Collard and Brussels Sprouts in terms of their power packed nutritional profile. Mustard greens have been the subject of less research than other Brassicas like Kale, and are consequently still little known, but eating them is one of the best things you can do for your health, especially for cancer protection. But they are quite peppery and bitter, especially the mature leaves, but they can be juiced in combination with sweet apple and carrot, steamed or stir fried and eaten while young in salads or substituted in recipes and on sandwiches where mustard is an ingredient, as I have done here. More about the health benefits of mustard

I have been growing baby mustard greens for a couple of years and supplying restaurants with a red oak leaf variety which makes a pretty addition to salads. I then had the good fortune to develop a green oak leaf variety, which is now available as a living veggie box to Sydneysiders. I would definitely recommend the oak leaf mustards over the broad leaf varieties, but any mustard seed you might have in your spice cupboard will grow easily.

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Boxes of living greens by ichykoo

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Green Oak Leaf Mustard & Edible Flowers

Macaroni Cheese and Mustard Greens
Serves 2

250g macaroni or little shells (use gluten free pasta if you like)
I cup milk
2 tbsp sour cream or cream
1/2 to 1 cup tasty cheese
1 egg
1 clove garlic crushed or finely chopped
1 cup chopped mustard greens
2 tbsp chopped herbs such as chive, thyme, rosemary, shallots
Freshly grated black pepper and salt to taste

Method:
1. Cook pasta in plenty of rapidly boiling, well salted water. While pasta is cooking, whisk milk, pepper, egg and cream together in a bowl and then grate over the cheese. Chop up the veggies and herbs and garlic.
2. When the pasta is just cooked, drain into a colander and set aside. Put the cooking pot back on the heat, add a nob of butter or splash of olive oil, then briefly cook the greens, herbs and garlic till wilted but still bright green.
3. Add the warm pasta back in the pot and pour over the milk and cheese mixture. Stir till the cheese melts but don’t let it boil or the egg might curdle.
4. Taste and add an extra salt as needed. You can top with extra Parmesan cheese if you like. Enjoy!

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