Rice With Collard Greens Relish 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.

KILLER COLLARDS

Steps:

• Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm.
• Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown.
• Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom.
• Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups

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.

COLLARD GREEN RICE

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.

HAWAIIAN FRIED RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a Dutch oven, heat 1 tablespoon margarine over medium-high heat. Whisk eggs until blended; pour into pan. Mixture should set immediately at edge. As eggs set, push cooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened and no liquid egg remains, remove to a cutting board and chop., In same pan, heat 1 tablespoon margarine over medium-high heat. Add Spam and onion; cook and stir until Spam is lightly browned, 6-8 minutes. Add mixed vegetables, garlic and pepper; cook until heated through. Stir in cooked rice, soy sauce and remaining 1/2 cup margarine; cook and stir until margarine is melted. Gently stir in eggs. If desired, top with sliced green onion.