A recipe for mac and cheese with greens that makes delicious use of flavorful, but often forgotten, radish and turnip greens.
Meanwhile, set a large saucepan over medium heat, add milk, shallots, pepper, 1/2 teaspoon sea salt, and nutmeg. Mixture should be hot and steamy, but not bubbling at all – adjust heat as needed. Once mixture is hot, add the greens a few handfuls at a time and blanch until nicely wilted, 2 - 3 minutes. Remove with tongs, allowing milk to drip off greens first. Set green aside in a bowl. When all the greens have been cooked, set in strainer used for pasta, and strain milk to collect all the shallots and greens. Press all remaining liquid back into the milk mixture.