Collard Green Creole Dirty Rice Recipes

NEW SOUL CREOLE DIRTY RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, celery, and poblano and cook until soft, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken livers and cook until no longer pink, about 3 minutes. Stir in the rice, thyme, paprika, cayenne pepper, the 2 cups water, and chopped collard greens. Season with 1/2 teaspoon of coarse salt and freshly ground black pepper. Increase the heat to medium-high, and bring to a boil. Cover and decrease the heat to simmer. Cook until the rice is tender, about 18 minutes, or for brown rice, about 35 minutes.
• Remove from the heat and let rest, covered, for an additional 5 minutes. No peeking! Add the green onions and fluff with a fork to combine. Taste and adjust for seasoning with salt and pepper. Serve warm with hot sauce on the side.

COLLARD GREEN RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
• Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
• Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

DIRTY-RICE COLLARD GREEN BUNDLES

Steps:

• Preheat the oven to 350 degrees F.
• To start the sauce: Sauté the onion and garlic in the oil in a heavy-bottomed saucepan set over medium-high heat, until softened, about 3 minutes. Stir in the tomato sauce, brown sugar, apple-cider vinegar, salt, and pepper. Bring to a boil, then reduce the heat, and let simmer for 15 minutes, so all the flavors can build.
• Set a large pot of water to boil. Lay each collard leaf out on your work surface, and remove the tough large stem and center vein. Don't cut the whole leaf in half; just cut the toughest part of the stem out in a V-shape. Once the water is boiling, slip the collard leaves in and cook until tender, about 15 minutes. Drain into a colander, and rinse with cold water to help stop the cooking.
• While the sauce is simmering, begin the dirty rice filling: Heat the oil in a heavy-bottomed sauté pan set over medium-high heat. Brown the sausage, breaking it up with a wooden spoon. Once the sausage is browned, add the onion, green bell pepper, celery, and garlic, cooking until softened, about 5 minutes more. Stir in the chicken broth, cayenne, cooked rice, and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan. Taste, and season with salt and pepper.
• Lay out each cooked collard leaf and put 1/4 cup of the dirty rice in the center. Fold both the sides into the center, and the top and bottom over the center. Roll up into a cylinder-tightly, like a cigar or a small burrito-and repeat with the remaining leaves. If there happen to be any remaining leaves, you can chop them up and add to the sauce.
• Pour a 1/2-inch layer of the sauce into a 13- by-9-inch casserole dish. Arrange the collard rolls, seam sides down, on top of the sauce. Pour the remaining sauce over the stuff ed collards, and cover the pan with foil. Bake in the preheated oven for 40 minutes. Remove from the oven, and serve.