Collard Greens With Rice And Sausage Food

EASY VEGAN DIRTY RICE AND COLLARD GREENS

Steps:

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

GREENS AND ANDOUILLE

Steps:

• Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
• Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.

COLLARD GREENS WITH WHITE BEANS AND SAUSAGE

Steps:

• Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
• Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
• Add the collards and cook, tossing, until slightly wilted.
• Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
• Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.

COLLARD GREENS AND CHORIZO

Steps:

• Heat the oil in a large saucepan. Cut the sausage into 2-inch pieces, add them to the pan, and brown over medium heat, covered, for about 5 minutes. Add the onions and carrots to the saucepan, and cook the mixture, covered, for 2 minutes.
• Meanwhile, cut the collard greens into 2-inch pieces, and wash them in a bowl of cold water. Lift the greens from the water, and add them, still wet, to the saucepan. Cook the mixture over medium to high heat for about 10 minutes, stirring occasionally until greens are wilted. Reduce the heat to low, and add the soy sauce and salt. Cover tightly, and cook over very low heat for about 45 minutes, until the greens are tender and most of the liquid is gone.
• Divide sausage and greens among six plates; serve immediately.

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.

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.

PORK-STUFFED COLLARD GREENS

Steps:

• Mix pork, soy sauce and all spices together in large bowl. Form into 4 oblong patties. Set aside.
• Rinse collards well and remove thick bottom part of stems but leave the leaves as intact as possible.
• Starting at the side where the stem was removed, place 1 pork patty on a raw collard leaf; roll up and wrap 3 more leaves around each patty.
• Tear up remaining collard leaves not used for wrapping meat into bite-size pieces. Place on the bottom of a large heavy pot. Add broth and top with the pork bundles.
• Cover pot with lid. Bring to a boil, then reduce heat and simmer on low for 40-60 minutes, or until pork is cooked and collards are tender. Serve with rice or cornbread.

COLLARD GREENS WITH SAUSAGE AND ONIONS

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.

COLLARD GREENS & RICE OR LENTILS

Steps:

• 1. Bring collard greens, beef broth, red pepper flakes, dried onion, margarine, Worcestershire, nutmeg & paprika to a boil.
• 2. Add rice or lentils, reduce heat and cover. Cook for 20 minutes or until most liquid is absorbed.
• 3. Add sliced smoked sausage for a main dish.
• 4. This reheats nicely for great leftovers!