Bratwurst With Collards And Rice Recipes
COLLARD GREEN CREOLE DIRTY RICE RECIPE
Chef, cookbook author, and recipe developer Virginia Willis is a big proponent of collard greens and wonders why they haven't received the celebrity treatment that kale has enjoyed for the last few years. "Down South," Virginia writes, "we know that collard greens are good and good for you. Georgia Southern and Alabama Blue certainly don't sound exotic, but these heirloom varieties are the stars of country cooking." In the rest of the country, collards are often misunderstood and thought to be the food of the poor. In the past, the only way collards were prepared was simmered, sometimes boiled in water, along with strips of bacon, ham hocks, or fatback. This method is still very popular and incredibly delicious, but Virginia believes it is time to freshen the look of this Southern staple. In this recipe, she pairs collard greens with rice, another favorite Southern ingredient, to create a savory and flavorful dish hearty enough to be served as a main entrée. This dirty rice gets its flavoring from chicken sausage, paprika, cayenne pepper, and even a poblano chile. Just add a serving of hot cornbread.
Provided by Virginia Willis
Categories Collard Greens
Time 40m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
- Remove from heat, and let stand, covered, 5 minutes. Add scallions, and fluff with a fork to combine. Serve warm with hot sauce.
COLLARD GREENS WITH RICE AND SAUSAGE
Easy way to fit those leafy greens into your diet with this delicious collard greens, rice, and sausage dish!
Provided by Kelly Anderson
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- When rice is almost finished, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a large bowl, leaving 1 tablespoon fat in the skillet. Add cooked rice to sausage in the bowl.
- Add onion and garlic to the skillet and saute over medium heat until onion is soft and translucent, about 5 minutes. Add celery and cook for 3 minutes. Add collard greens and saute until slightly wilted, 3 to 4 minutes. Add diced tomatoes with their juices, white beans, Cajun seasoning, and red pepper flakes; simmer for 5 minutes. Season with salt and pepper. Serve collard greens over the sausage and rice mixture, or mix it all together.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 48.8 g, Cholesterol 43.3 mg, Fat 17.7 g, Fiber 7.6 g, Protein 20 g, SaturatedFat 5.9 g, Sodium 1275 mg, Sugar 4.1 g
COLLARD GREENS WITH SAUSAGE AND ONIONS
Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
- Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
- Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
EASY VEGAN DIRTY RICE AND COLLARD GREENS
Steps:
- Remove the pot from the heat, taste the dish, and add black pepper or cayenne, if desired.
Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 1 g, Sodium 616 mg, Sugar 3 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
BRATWURST WITH COLLARDS AND RICE
Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Add onion and cook until softened, 5 minutes. Add bratwurst and cook, stirring often, until browned, 6 to 8 minutes. Add collards, season with salt and pepper, and cook, stirring constantly, until collards are just tender, 7 minutes. Stir in vinegar and serve with rice.
Nutrition Facts : Calories 848 g, Fat 53 g, Fiber 3 g, Protein 27 g, SaturatedFat 12 g
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- Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
- Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them into thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander. Set aside.
- Add the collard greens. Turn the heat up to medium-high and cook, stirring frequently, until the collards are bright green and just tender-crisp. Add the potatoes and wine, turn the heat down to medium, and sauté until the potatoes and sausage are touched with golden spots here and there.
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