Rice With Collard Greens Relish Recipes

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COLLARD GREEN RICE



Collard Green Rice image

It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons vegetable oil
2 cups long-grain white rice, rinsed
3 cups low-sodium chicken stock
Miss Brown's House Seasoning, recipe follows
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 cup finely chopped collard greens
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

COLLARD GREENS & RICE OR LENTILS



Collard Greens & Rice or Lentils image

This collard greens recipe is delicious and so easy! Not only does this make a great New Year's Day recipe, it will be a recipe you want to make year round. Beef broth adds a great savory flavor to the rice and collard greens. Crushed red pepper brings just a bit of heat. We loved the smoked sausage addition to make this a main...

Provided by Peggy Sue Ross

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 10

2 pkg frozen collard greens, 10 oz each
32 oz carton of beef broth
1/4 tsp crushed red pepper flakes (more or less to taste)
1 Tbsp dried chopped onion
1 Tbsp butter or margarine
1 dash(es) Lea & Perrins Worcestershire, generous dash
1 pinch nutmeg
1 pinch hot paprika
1 lb kielbasa (any kind) cut into bite size pieces (optional)
1 c long grain rice or red lentils

Steps:

  • 1. Bring collard greens, beef broth, red pepper flakes, dried onion, margarine, Worcestershire, nutmeg & paprika to a boil.
  • 2. Add rice or lentils, reduce heat and cover. Cook for 20 minutes or until most liquid is absorbed.
  • 3. Add sliced smoked sausage for a main dish.
  • 4. This reheats nicely for great leftovers!

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