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
  1. 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.
  2. Add sausage and cook, breaking it into bite-size pieces with a spoon, for 3 minutes.
  3. Add rice, thyme, smoked paprika and cayenne pepper and cook until fragrant, about 1 minute.
  4. 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.
  5. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/dirty-rice-with-collard-greens/