• 8 ounces block cheddar
• 1 1/2 tablespoons butter 
• 1 teaspoon seasoned salt (to taste)
• 2 cups elbow noodles
• 1 cup WP Rawl Farms® Collard Greens

1. Grate up the block of cheddar cheese.

2.  While noodles boil, finely chop the collards. Sauté the collards in butter until tender.

3.  Strain the noodles and return to the pot. Add butter, and half the cheese-stir well. Add collards and remaining cheese-stir well.

4.  Finish with seasoned salt to taste-enjoy!

Recipe courtesy of Little Learner, read the full blog post here: http://alittlelearner.com/blog/2018/9/18/back-to-fresh-collards-mac-cheese