Rice With Collard Greens Relish Recipes

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RICE WITH COLLARD GREENS RELISH



Rice with Collard Greens Relish image

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

1 large bunch collard greens (about 2 pounds)
1/4 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
3/4 cup water
3/4 cup crushed tomatoes
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 packages (8.8 ounces each) ready-to-serve long grain rice

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.

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 STUFFED WITH RAISINS, NUTS AND RICE



Collard Greens Stuffed With Raisins, Nuts and Rice image

If greens, raisins, nuts and grains of rice all symbolize prosperity, then you'll do well to make this recipe for your New Year's Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield About two dozen stuffed leaves

Number Of Ingredients 18

1 large bunch collard greens (about 1 1/2 pounds), stemmed
1/4 cup extra virgin olive oil
1 large red or yellow onion, finely chopped
4 garlic cloves, green shoots removed, minced
Salt to taste
1 teaspoon sugar
3/4 cup rice, either medium-grain or basmati, rinsed well in several changes of water
2 tablespoons to 1/4 cup lightly toasted pine nuts (to taste)
1 14-ounce can chopped tomatoes, drained (retain juice)
2 tablespoons to 1/4 cup currants or dark raisins (to taste)
3/4 teaspoon cinnamon
3/4 teaspoon freshly ground allspice berries
1/2 teaspoon freshly ground black pepper
1 1/4 cups water
2 tablespoons chopped fresh mint
1/4 cup chopped fresh dill
Juice of 1 lemon
1 lemon, sliced thin (optional)

Steps:

  • Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
  • Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill.
  • Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices.
  • Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 176 milligrams, Sugar 1 gram

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.

FRIED RICE WITH COLLARDS



Fried Rice with Collards image

Fish sauce and a host of aromatics -- garlic, fresh ginger, and shallot -- are the source of the umami flavor in this speedy fried rice.

Provided by Martha Stewart

Categories     Rice Recipes

Time 15m

Number Of Ingredients 11

3 tablespoons coconut oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1/4 cup sliced shallot
2 1/2 cups cooked rice
1 minced Thai chile
1 1/2 cups chopped Blanched Greens (collards, kale, chard or spinach)
1 tablespoon fresh lime juice
1 teaspoon fish sauce
Cilantro
Lime wedges, for serving

Steps:

  • Heat coconut oil in a large skillet. Add garlic, ginger, and shallot; cook 1 minute. Add cooked rice, chile, and collards; heat through. Stir in lime juice and fish sauce. Top with cilantro; serve with lime wedges.

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