I was introduced to this dish earlier this month, while in Chicago visiting relatives. I have to admit that rice is not one of my favorite foods; and to add it to collard greens is something I just couldn't imagine. Who would do that - mess with perfection? So when the word started to spread throughout the house that this was on the buffet table, I took my time getting there. Big mistake! I got one of the last few bites left, and I will never forget the taste! I have been hounding my aunt since that night to give me the recipe, but she won't return my calls. So here goes, after trial and error, my version.
Quick and easy to prepare, this is definitely a crowd pleaser - so make lots! I would suggest preparing the night before and re-heating in a 350 degree oven before serving.*
Collard Green Casserole Recipe
(4-6 servings)
Ingredients
1 cup rice, uncooked
2 cups chicken or vegetable broth
1 teaspoon butter, unsalted
salt, pinch
6 collard green leaves, washed and chopped into small pieces
1 onion, chopped
2 garlic cloves, minced
1 cup smoked turkey wing meat, chopped
3 tablespoon olive oil
1 teaspoon Everyday Spice Blend
1/2 teaspoon crushed red pepper
Preparation
Bring rice, broth and butter to a boil in a small pan. Lower heat, cover and simmer until all liquid is evaporated, approximately 15 minutes. Set aside.
Heat olive oil in a medium sauté pan or skillet, and sauté onions, garlic and smoked turkey until onions are soft. Add collard greens and cook another 10 minutes. Season to taste with Everyday Spice Blend and crushed red pepper.
Mix with rice and serve.
* If you do re-heat the following day, moisten with 1/4 cup of broth.
1 comment:
This looks SO wonderful. I am going in to it adoring rice as well as collard greens, so I had best make a mega-sized portion. How perfectly timed for Thanksgiving table planning. Sounds like a lovely presence among the turkey and dressing and cranberry sauce.
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