Collard Greens With Rice And Sausage Recipes

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COLLARD GREENS WITH SAUSAGE AND ONIONS



Collard Greens with Sausage and Onions image

Go green with a plate of Collard Greens with Sausage and Onions! Garlic, turkey sausage, crushed red pepper, onion and tomato vinaigrette dressing add flavor to this stewed collard greens with sausage dish.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 8

2 lb. fresh collard greens
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, quartered
1 onion, chopped
2 cloves garlic, minced
2 tsp. crushed red pepper
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. HEINZ Apple Cider Vinegar

Steps:

  • Wash collard greens, taking care to remove all grit. Remove and discard hard stems. Roll up greens in small bunches; cut crosswise into thin strips.
  • Heat dressing in Dutch oven or small stockpot on medium heat. Add sausage, onions, garlic and crushed pepper; stir. Cook 4 to 5 min. or until onions are crisp-tender, stirring frequently.
  • Stir in broth. Add collard greens; stir. Simmer on medium-low heat 25 to 30 min. or until greens are tender, stirring occasionally. Stir in vinegar; cook 5 min., stirring occasionally.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

COLLARD GREENS WITH RICE AND SAUSAGE



Collard Greens with Rice and Sausage image

Easy way to fit those leafy greens into your diet with this delicious collard greens, rice, and sausage dish!

Provided by Kelly Anderson

Categories     Pork Sausage

Time 1h25m

Yield 6

Number Of Ingredients 12

2 ½ cups water
1 cup brown rice
1 pound ground hot sage pork sausage
1 onion, diced
1 tablespoon minced garlic
½ cup chopped celery
1 bunch collard greens - rinsed, trimmed and chopped
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (14.5 ounce) can white beans, drained
1 teaspoon Cajun seasoning
1 teaspoon red pepper flakes
1 teaspoon salt and ground black pepper to taste

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When rice is almost finished, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a large bowl, leaving 1 tablespoon fat in the skillet. Add cooked rice to sausage in the bowl.
  • Add onion and garlic to the skillet and saute over medium heat until onion is soft and translucent, about 5 minutes. Add celery and cook for 3 minutes. Add collard greens and saute until slightly wilted, 3 to 4 minutes. Add diced tomatoes with their juices, white beans, Cajun seasoning, and red pepper flakes; simmer for 5 minutes. Season with salt and pepper. Serve collard greens over the sausage and rice mixture, or mix it all together.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 48.8 g, Cholesterol 43.3 mg, Fat 17.7 g, Fiber 7.6 g, Protein 20 g, SaturatedFat 5.9 g, Sodium 1275 mg, Sugar 4.1 g

DIRTY-RICE COLLARD GREEN BUNDLES



Dirty-Rice Collard Green Bundles image

Provided by Pat Neely

Categories     Rice     Bake     New Year's Eve     Dinner     Lunch     Sausage     Collard Greens     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 to 8

Number Of Ingredients 21

SAUCE
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons canola oil
One 28-ounce can plain tomato sauce
1/4 cup light brown sugar
1/4 cup apple-cider vinegar
Kosher salt and freshly ground black pepper
1 large bunch collard greens (about 18 leaves), stalks discarded
DIRTY-RICE FILLING
1 tablespoon canola oil
1/2 pound pork sweet Italian sausage, removed from casing
1 large onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1/4 teaspoon cayenne pepper
2 cups cooked long-grain white rice
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

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.

SOUTH AFRICAN SAUSAGE WITH COLLARD GREENS, ETHIOPIAN SPICED BUTTER, AND CASHEW RICE



South African Sausage with Collard Greens, Ethiopian Spiced Butter, and Cashew Rice image

In this pan-African menu, disparate parts of the continent are melded in a culinary way. The sausage is inherited from the Dutch colonialists in South Africa; the cashews, which were first brought from Brazil by the Portuguese, import a taste of Nigeria on the west coast and Mozambique on the east coast; and the spiced butter, called niter kibbeh, wafts in gently from Ethiopia. The rice and collard greens are pan-global.

Yield serves 4 to 6

Number Of Ingredients 25

1/2 pound unsalted butter
1 tablespoon finely chopped yellow or white onion
1 clove garlic, finely chopped
1 teaspoon peeled and finely chopped fresh ginger
1/2 teaspoon ground turmeric
3 cardamom seeds
1 whole clove
Small pinch of freshly grated nutmeg
Small pinch of ground cinnamon
1/2 pound ground beef
3 ounces salt pork, minced
1/4 teaspoon ground allspice
Tiny pinch of ground cloves
1/2 teaspoon ground coriander
Tiny pinch of freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
2 tablespoons water
Kosher salt
2 tablespoons spiced butter
1/2 cup salted roasted cashew nuts
1/2 cup golden raisins
1 1/2 cups long-grain white rice
3 cups water
6 cups coarsely chopped collard greens, leaves only
2 tablespoons spiced butter

Steps:

  • To make the spiced butter, place the butter in a small, heavy saucepan and melt it slowly over medium heat. Add the remaining ingredients, increase the heat slightly, and bring slowly to a boil. Decrease the heat to very low and cook, uncovered, until the milk solids on the bottom are golden and the butter fat on the top is clear, about 45 minutes. Remove from the heat and let cool to room temperature. Strain through a fine-mesh sieve lined with a double layer of cheesecloth into a small bowl. Transfer the clear liquid to a small jar and refrigerate until ready to use.
  • To make the sausage, place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add salt if needed. Form into 1-inch balls, place on a plate, cover, and set aside in the refrigerator until ready to use, or for up to overnight.
  • To make the rice, heat the butter in a small, heavy saucepan over medium-high heat. Add the cashews and cook, stirring, until beginning to turn golden. Add the raisins and rice and stir to coat with the butter. Add the water and bring to a boil. Decrease the heat until the water is barely shuddering. Cover the pot, set the timer for 22 minutes, and let the rice cook without lifting the lid. When the timer sounds, the water will have been absorbed and the rice will be tender. Remove from the heat and set aside to steam dry and finish cooking for 10 to 15 minutes. Fluff up the rice with a fork just before serving.
  • To prepare the collards, bring a large pot of salted water to boil over high heat. Add the collards and parboil until wilted and beginning to soften, about 5 minutes. Drain well and set aside.
  • To finish the dish, heat the 2 tablespoons spiced butter in a large sauté pan over medium-high heat. Add the meatballs and sauté until browned all around and cooked through, about 15 minutes. Add the collards to the pan and continue cooking until they are tender, 6 to 7 minutes.
  • Transfer to a serving dish and serve right away, with the rice on the side.

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