Give me a good side and I don’t need a main. Take, for example, this dirty rice with collard greens. I could polish off a bowlful and be perfectly happy.
But for bigger eaters, you’ll want to serve dirty rice with collard greens as an accompaniment to protein and veggies. The other night, my friend and I enjoyed it with pan-seared Mangalitsa pork chops, roasted orange cauliflower and pickled red onions. The combo hit the spot. (Note: After preparing the pork, we cooked some of the dirty rice in the drippings until golden brown and crispy. Chef’s treat!)
I imagine dirty rice with collard greens would also go well with:
- Blackened catfish and sautéed string beans
- Fried chicken and coleslaw
- Barbecued shrimp and corn maque choux
How would you like it?
Recipe adapted from Southern Living.
Dirty Rice with Collard Greens
Makes 6-8 servings
Ingredients
- 1 tablespoon canola oil
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 poblano chile, stem and seeds removed and diced
- 3 garlic cloves, minced
- 4 ounces pork sausage, removed from its casing
- 1 cup long-grain white rice
- 1 tablespoon fresh thyme leaves
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 2 cups chicken bone broth (see notes)
- ½ pound collard greens, ribs removed and leaves cut crosswise into 1"-thick pieces
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 green onions, thinly sliced
Instructions
- In a large pot, heat canola oil over medium heat. Add onion, celery and poblano chile and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add sausage and cook, breaking it into bite-size pieces with a spoon, for 3 minutes.
- Add rice, thyme, smoked paprika and cayenne pepper and cook until fragrant, about 1 minute.
- Add chicken bone broth, collard greens, salt and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer until rice is tender, about 20 minutes.
- Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork, stir in green onions and serve immediately.
Notes
I used Belcampo organic chicken bone broth, but you can substitute chicken broth if it's more convenient.
