Lemon pepper wings, collards, & mac and cheese

Ingredients:

• 1 lb collard greens, stems removed and leaves chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Crushed red pepper flakes (optional for heat)

Preparation:

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
2. Cook Collard Greens: Add the collard greens and cook until they start to wilt. Pour in the broth, and bring to a simmer. Cover and cook for about 45 minutes to 1 hour, or until the greens are tender.
3. Season: Stir in the apple cider vinegar, salt, pepper, and red pepper flakes (if using). Adjust seasoning as needed.

Mac and Cheese

Ingredients:

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

Preparation:

1. Cook Pasta: Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. Make Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually add the milk and heavy cream, whisking constantly until the mixture is smooth and thickens. Remove from heat and stir in the shredded cheese until melted. Season with salt, pepper, and paprika.
3. Combine: Mix the cooked macaroni with the cheese sauce until evenly coated.
4. Bake (Optional): For a baked version, transfer the mac and cheese to a greased baking dish, top with more cheese or breadcrumbs, and bake at 350°F (175°C) for 20 minutes, or until bubbly and golden.

This meal of Lemon Pepper Wings, Collard Greens, and Mac and Cheese is a soulful combination that’s perfect for gatherings, special occasions, or a comforting weekend meal. Enjoy your delicious homemade feast!