Dirty Rice Collard Green Bundles Food

COLLARD GREEN CREOLE DIRTY RICE RECIPE

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.

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.

DIRTY, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

COUVE à MINEIRA: GARLICKY COLLARD GREENS

Steps:

• Wash the collard greens well. Remove the largest stems, then gather bunches of the leaves together, and roll them up into a bundle. Thinly slice the bundles crosswise, cutting the leaves into very thin strips.
• Heat the olive oil in a heavy skillet (cast iron works well) or wok over medium heat. Add the garlic and salt, cooking and stirring until the garlic is golden and fragrant.
• Add the greens, and sauté 3 or 4 minutes until they are bright green in color and starting to soften.
• Season greens with more salt and pepper to taste, and serve warm.

DIRTY RICE STUFFED COLLARDS

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.

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.

COLLARD GREEN CREOLE DIRTY RICE RECIPE

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.