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Two Pots-Pot Roast, Collard Greens, and Mac-n-Cheese
This is a new spin on how to cook a traditional meal for dinner!! I thought of this because I did not want to use another pot, let alone clean them. Go figure, I was that lazy that day! Sometimes great recipes are created from some of the silliest things, and for some strange reason, the collard greens cooked faster. I'll have to look into that one.
- 3 lbs. Pot Roast, Frozen or thawed
- 2 Bunches Collard Greens, mustard or turnip greens, if desired
- 2 Cloves Garlic
- 4 Tbs. Dried Onions, can use fresh onions
- 6 qt. and 4 qt. Pot, need one of each
- 1/2 C Olive oil
- 1/2 C Soy Sauce
- 1/2 C Worchester Sauce
- 3 Tbs. Seasonings, garlic salt, garlic powder, onion salt, onion powder, season salt, black pepper
- 1 Box Favorite Macaroni n Cheese, any brand
- 1. Separate greens from the stalks. Cut into pieces if you like. I like to leave the leaves whole. Wash thoroughly as to remove any dirt and debris. I use a little dish detergent, just make sure you thoroughly rinse the greens to remove all soap suds. Put greens in a strainer to drain any water that may be left from rinsing. Set off to the side.
- Remove Roast from wrapper and rinse. I used the roast right from the freezer. Place roast in the 6 qt. pot and fill with water 3/4 full so water covers the roast.
- Add seasonings. Dried onions, fresh garlic(cloves or minced), garlic salt, garlic powder, onion salt, onion powder, soy sauce, Worchester sauce, and olive oil.
- Turn burner up on high heat to get the water boiling. Once water is boiling, add your greens, cover the pot with a lid, and let greens cook down some, then stir so meat has a little room.
- Turn the burner down to simmer for about 5 to 51/2 hours. Check your pot about every hour to make sure there's enough water to continue cooking for 5 hours. Add water back up to 3/4 full. I only had to do this twice within the 5 hours of cooking.
- Prepare your macaroni and cheese according to box instructions in the 4qt. pot.
Once your meat and greens are done, and you have made your macaroni and cheese, you can either serve this from the pots, or if you desire to be more formal, use salad tongs to remove the meat and greens. Arrange meat, greens, and macaroni and cheese on a large serving plate.
If you are like me, meaning, raised by parents from the south, in which collards, mustard, and turnip greens were a frequent staple on our dinner table. They are cheap and very versatile to enhance any type of meat. And, you probably use hot sauce too, another staple out of the south. I'm from the north so my brand of hot sauce I think taste the best is, "Frank's Red Hot Sauce." But whatever is your favorite, it will definitely add some ump to this dish.
Some things that could be added to this recipe is after the roast and greens are done, you could add a thickener to the broth and make gravy. Or add some green beans, carrots, or potatoes to make a stew like dish. My mom use to make ole fashion buttermilk cornbread to sop the broth or gravy in with her fingers. It's a southern thing I guess! Either way, please share with me what you think by taking the poll, voting, and comments are always welcome.
I hope you enjoy this like I did.
|Serving size: 1 C (36 g)|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 2 g||1%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Sodium 7 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Above nutritional facts taken from nutritiondata.self.com and nutritiondata.com.