Vary Aminanana Collard Greens 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.
RICE WITH COLLARD GREENS RELISH
This is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. -Loveness Murinda, Upland, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook onion and garlic in oil over medium heat until crisp-tender, about 2 minutes., Stir in water, tomatoes, curry powder, salt and pepper. Bring to a boil. Add collard greens in batches; cook and stir until they begin to wilt. Reduce heat; cover and simmer, stirring occasionally, until greens are tender, 10-15 minutes. Prepare rice according to package directions. Serve with collard greens.
Nutrition Facts : Calories 239 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 8g protein.
VARY AMINANANA (COLLARD GREENS AND RICE)
This is a recipe from Madagascar. I converted it to a slow cooker dish so I could take it to work for a fundraiser for 'Operation Rice Bowl.' I tripled the recipe to feed a crowd. I increased the healthy aspect by using fresh vegetables.
Provided by greendragonfly67
Categories World Cuisine Recipes African
Time 4h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
- Transfer tomato mixture to a slow cooker; add water, rice, and salt.
- Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 27.1 g, Fat 2.7 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 156.3 mg, Sugar 1.4 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
VARY AMINANANA (COLLARD GREENS AND RICE)
This is a recipe from Madagascar. I converted it to a slow cooker dish so I could take it to work for a fundraiser for 'Operation Rice Bowl.' I tripled the recipe to feed a crowd. I increased the healthy aspect by using fresh vegetables.
Provided by greendragonfly67
Categories African Recipes
Time 4h20m
Yield 24
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
- Transfer tomato mixture to a slow cooker; add water, rice, and salt.
- Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 27.1 g, Fat 2.7 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 156.3 mg, Sugar 1.4 g
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