Think you don't like collard greens? You need to try them this way.

Here's one that I actually do have a recipe for - Collards and Rice.  This is one of my favorite recipes from The Victory Garden cookbook.  I was given this book by my stepsister many, years ago and I never really used it much until we started getting our weekly organic produce delivery and I needed to look up ways to cook vegetables that I wasn't used to cooking.  But now, I refer to it often.
I love this recipe because it's easy and quick and it's a good base recipe that you can make a lot of adaptations to.  Such a simple recipe, but it really transforms these ordinary greens into something super delicious.
The recipe:
Collards and Rice:
  • 2 cups chicken broth
  • 1 cup long-grained rice
  • 1 Tb butter
  • 1/2 tsp salt
  • 3 loosely packed cups chopped raw collard leaves
  • freshly ground pepper
  • Boil broth, add rice, butter and salt.  Stir once, and add collards, handful by handful, stirring constantly.  cover, bring to a boil, reduce heat and cook until the rice is done, about 20 minutes.  Season to taste.
I loosely follow the recipe, except that I probably use more greens than she calls for and I don't really wait for the pot to boil before I put the stuff in - I just throw it all in the pot and crank up the heat, cover and turn down to simmer once it's come to a boil. It's basically your basic rice to liquid ratio, except chicken broth instead of water, and a bunch of greens thrown in. I like to chop the collards pretty small so they mix in with the rice well. 
This is great by itself as a side dish.  Or I've done it before with cut up bites of ham or sausage mixed in (the kids will eat it this way with a little cheese on top - a great way to feed greens to kids).  I've also made a version with raisins and pine nuts and sausage, and that was a little different and really good too.  It's also good with some garlic thrown in.  

This particular night I used it as a side dish and stuck to the basic recipe.  I also had a big pile of red chard, so I sauteed that separately - just chopped and cooked with some olive oil, salt and pepper.  I cooked a couple of sausages to go along with it.  It was a delicious dinner, full of lots of great healthy green veggies.  The sausage was a great combination with the collards and rice - we really didn't need the chard as well, but it needed to be used and it was really tasty.

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Lisa Marsh

Mom to two sets of twins.

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