Collards and Rice
Smoky, sweet, tangy, spicy, and savory. This collard greens recipe was created with the traditional US southern preparation in mind, with some unique touches. White rice adds bulk to this one-pot dish. Blackstrap molasses adds the perfect type of sweetness – subtle, deep, and just the right amount of bitter to meld with all the other flavors. Done in under an hour! 178 calories per serving.
Ingredients
- 1 lb collard greens
- Heaping ½ cup diced red onion
- 3 cups vegetable broth
- 14 oz crushed tomatoes
- 2 tablespoons blackstrap molasses
- 1 tablespoon apple cider vinegar
- Pinch salt
- 1 teaspoon smoked paprika
- ½ teaspoon liquid smoke
- ¼ – ½ teaspoon red pepper flakes depending on spice preference
- ¼ teaspoon black pepper
- 1 cup Minute Rice
Instructions
- To cut the collards: Slice the leaves away from the ribs in the center of each leaf. (Save the stems for other recipes! See note below recipe for tips.) Stack the half leaves on top of each other. Roll up the stack and slice into roughly ½ inch slices (this is called “chiffonade”.) If the stack is too thick to roll up, separate into smaller stacks as necessary.
- Add all ingredients except for the rice into a large pot. Simmer covered for 10 minutes. Add the rice. Reduce heat to low, and simmer covered for another 15 minutes. Turn off the heat and let sit covered for another 5 minutes.
- Taste and adjust seasonings as desired. Serve hot.
Notes
Sliced/chopped collard stems are full of nutrients and fiber, and they are edible! They taste just like the leafy part. Slice/chop them small and add them to soups or stir fries (think of it as being similar to broccoli.) You can also do this with kale stems and fennel stalks.