Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To cook the greens, heat 1 tbsp of vegetable oil in a frying pan, add the onion and garlic, and fry for 5 minutes until soft.
Add the sugar, stirring to dissolve, then the vinegar and simmer for 2 minutes.
Add the greens along with 3-4 tbsp of water, put on a lid and cook for 10-15 minutes until tender.
For the cheese sauce, melt the butter in a pan, then add the flour.
Cook for 3-4 minutes, stirring, until it’s light brown in colour.
Add the milk and cream, and simmer for 5 minutes. Stir in the cheeses and cook gently until melted.
Remove from the heat and stir through the soured cream and season.
Heat the oven to 220C/fan 200C/gas 7. Warm the cooked macaroni with the cheese sauce, collard greens and some seasoning in a pan.
Tip the mixture into a baking dish, roughly 21cm x 16cm, sprinkle with the parmesan and bake in the oven for 20 minutes until golden and bubbling.
Top with toasted cornbread crumbs and serve.