Dirty Rice Collard Green Bundles Recipes

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COLLARD GREEN CREOLE DIRTY RICE RECIPE



Collard Green Creole Dirty Rice Recipe image

Chef, cookbook author, and recipe developer Virginia Willis is a big proponent of collard greens and wonders why they haven't received the celebrity treatment that kale has enjoyed for the last few years. "Down South," Virginia writes, "we know that collard greens are good and good for you. Georgia Southern and Alabama Blue certainly don't sound exotic, but these heirloom varieties are the stars of country cooking." In the rest of the country, collards are often misunderstood and thought to be the food of the poor. In the past, the only way collards were prepared was simmered, sometimes boiled in water, along with strips of bacon, ham hocks, or fatback. This method is still very popular and incredibly delicious, but Virginia believes it is time to freshen the look of this Southern staple. In this recipe, she pairs collard greens with rice, another favorite Southern ingredient, to create a savory and flavorful dish hearty enough to be served as a main entrée. This dirty rice gets its flavoring from chicken sausage, paprika, cayenne pepper, and even a poblano chile. Just add a serving of hot cornbread.

Provided by Virginia Willis

Categories     Collard Greens

Time 40m

Yield Serves 6

Number Of Ingredients 16

1 tablespoon canola oil
1 medium-size yellow onion, chopped (about 2 cups)
1 celery stalk, chopped (about 1⁄2 cup)
1 poblano chile, seeded and chopped
3 garlic cloves, minced (about 2 tsp.)
4 ounces chicken sausage (such as andouille or Italian), casings removed, finely chopped
1 cup uncooked long-grain white rice
1 tablespoon chopped fresh thyme
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper or more to taste
2 cups chicken stock
8 ounces collard greens, stems trimmed, large ribs removed, and finely chopped
1 teaspoon coarse kosher salt
1 teaspoon black pepper
2 scallions, trimmed and thinly sliced
Hot sauce

Steps:

  • Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
  • Remove from heat, and let stand, covered, 5 minutes. Add scallions, and fluff with a fork to combine. Serve warm with hot sauce.

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.

EASY VEGAN DIRTY RICE AND COLLARD GREENS



Easy Vegan Dirty Rice and Collard Greens image

Those with dietary restrictions can update a traditional dish by incorporating vegan margarine and vegetable broth into rice and collard greens.

Provided by Jolinda Hackett

Categories     Side Dish     Dinner

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon vegan margarine
1 medium onion (chopped)
2 cloves garlic (minced)
1 cup white basmati rice (or similar long-grain variety)
2 cups vegetable broth
2 tablespoons smoked paprika
1/4 teaspoon red pepper flakes
1/2 teaspoon salt​
2 cups collard greens (rinsed and chopped)
Freshly ground black pepper (to taste)
Optional: Dash of cayenne

Steps:

  • Remove the pot from the heat, taste the dish, and add black pepper or cayenne, if desired.

Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 1 g, Sodium 616 mg, Sugar 3 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

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.

DIRTY RICE STUFFED COLLARDS



Dirty Rice Stuffed Collards image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

2 tablespoons vegetable oil
1 large onion, chopped
1 (28-ounce) can plain tomato sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 pound pork sausage, casing removed
2 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/4 teaspoon cayenne
2 cups cooked rice
1/4 cup chopped fresh parsley leaves
1 bunch collard greens, about 12 leaves, stalks discarded

Steps:

  • Preheat the oven to 350 degrees F.
  • Sauce:
  • Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Let simmer for 15 minutes.
  • Filling:
  • Heat the oil in a heavy-bottomed saute pan over medium-high heat. Add the pork and brown. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper, to taste. Add the chicken broth and cayenne. Stir in the 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, if necessary.
  • In a large pot of boiling salted water, over medium heat, add the collard leaves and cook until tender, about 5 minutes. Drain and rinse with cold water.
  • Lay a collard leaf out on a flat surface and add 1/4 cup of the dirty rice into the center. Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are any remaining leaves you can chop them up and add to the sauce.
  • Pour a 1/2-inch layer of 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 stuffed collards and cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven and serve.

ANN'S DIRTY RICE



Ann's Dirty Rice image

Quick and easy dinner. A family favorite. This was my mother's recipe. In my humble opinion she was the best cook ever. This recipe is very versatile and can be seasoned so many different ways. Please feel free to try your own favorite seasoning combinations. My two boys who are now 27 and 31 and my husband request this simple dinner frequently and I have taught the boys to make it but they say mine tastes different. I love to cook and they love to eat. This is such a simple recipe and I usually double so they have plenty to take home with them. It heats up well.

Provided by Ann Bray

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 cups water
1 cup uncooked white rice

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 43.3 g, Cholesterol 69.8 mg, Fat 18.3 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 7.1 g, Sodium 701 mg, Sugar 3.4 g

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