Vary Aminanana Collard Greens And Rice Recipes

COLLARD GREENS WITH TAMARIND

Steps:

• 1. Heat the oil in a Dutch oven or large heavy pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the ginger, dried shrimp, garlic and habaneros and cook, stirring, about 2 minutes. Add the tomatoes and cook until they soften and start to break down, about 4 minutes. Add the collards, chicken broth, salt and black pepper. When the broth comes to a boil, cover the pan, lower the heat and simmer until the collards are completely tender, about 30 minutes. Stir in the tamarind and season with additional salt and pepper.
• 2. Serve with a generous portion of steamed rice.

VARY AMINANANA (COLLARD GREENS AND RICE)

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.

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

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.

RICE WITH COLLARD GREENS RELISH

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.

COLLARD GREENS AND BEANS

Steps:

• Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
• Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
• Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
• About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

DIRTY-RICE COLLARD GREEN BUNDLES

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.