Collard Greens Rice ~
Creole-spiced rice studded with collard greens, onions, bell peppers, and garlic.
Serve with Slow Cooker Black-Eyed Peas and Vegan Cornbread for good luck on New Year’s Day!
Rice and Collard Green Recipe
I like this simple recipe because it delivers big flavor with the most basic ingredients, and prep time is a snap. This vegan rice dish is also easy to double using a large pot for the rice and is somewhat versatile.
Serve as a side dish alongside a tasty meal of Mushroom Po’ Boys and Okra Fries.
To turn it into a main dish, all you have to do is toss in some cooked vegan sausage (we like the spicy Italian sausage from Beyond Meat) or Crispy Baked Tofu and dinner is done.
Ingredients for Collard Green Rice
You will need the following:
- 3 tablespoons olive oil, divided
- 2 cups long-grain white rice
- 3 cups vegan chicken-style broth
- 1 tablespoon vegan butter
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 teaspoons garlic, minced
- 1 teaspoon Creole seasoning
- 1 cup collard greens, destemmed and finely chopped
- Cayenne pepper sauce, optional for serving
Ingredient Notes
- Olive Oil – Vegetable oil is a fine substitute
- Long-Grain White Rice – Brown rice can be used but may require a slightly longer cooking time.
- Yellow Onion – A red onion also works.
- Vegan Chicken-Style Broth – I use Better Than Bouillon’s No-Chicken Base.
- Creole Seasoning – This spice blend has a hint of smokiness and generally includes dried herbs and lots of spices such as garlic powder, onion powder, salt, black pepper, and paprika. Look for it near the caju seasoning on the spice aisle of our grocery store, but note that Cajun seasoning is not the same. Cajun seasoning includes cayenne pepper, giving it a spicier flavor than the more herbaceous Creole seasoning.
- Collard Greens – You’ll need one large or two small bunches of collard greens for this recipe. It will seem like a lot of collard leaves, but these greens are like spinach and other leafy greens; they cook down quickly.
- Cayenne Pepper Sauce – I like to set a bottle of hot sauce on the table for those who want to kick up the heat.
How to Make Collard Greens Rice
STEP ONE: Set a medium saucepan over medium-high heat and add 2 tablespoons of the oil. When the oil is hot, add the rice, stirring to coat in the oil. Cook for 2 minutes, stirring frequently, until the rice is very lightly toasted.
STEP TWO: Add the vegan chicken broth. Bring just to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let the rice stand, covered, for 10 minutes to firm up.
STEP THREE: Set a large skillet over medium heat then add the butter and remaining 1 tablespoon of olive oil. When the butter is melted, add the onion and bell pepper. Cook for 2 minutes, until the onion and peppers begin to soften. Stir in the garlic and Creole seasoning and cook for an additional 30 seconds. Stir in the chopped collard greens and cook for 2 minutes more, until softened.
STEP FOUR: Gently stir the sautéed collard greens mixture into the cooked rice. Adjust seasoning to taste, fluff with a fork, and serve hot.
Storage
- Leftover rice should be stored in an airtight container in the refrigerator.
More Southern Cooking Recipes You’ll Love!
- Jambalaya
- Creole Dirty Rice
- Black-Eyed Pea Casserole with Collard Greens
- Okra Rice Casserole
- Red Velvet Cake
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Collard Green Rice
Ingredients
- 3 tablespoons olive oil divided
- 2 cups long-grain white rice
- 3 cups vegan chicken-style broth
- 1 tablespoon vegan butter
- 1/2 cup yellow onion diced
- 1/2 cup green bell pepper diced
- 2 teaspoons garlic minced
- 1 teaspoon Creole seasoning
- 1 cup collard greens destemmed and finely chopped
- Cayenne pepper sauce optional for serving
Instructions
- Set a medium saucepan over medium-high heat and add 2 tablespoons of the oil. When the oil is hot, add the rice, stirring to coat in the oil. Cook for 2 minutes, stirring frequently, until the rice is very lightly toasted.
- Add the vegan chicken broth. Bring just to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let the rice stand, covered, for 10 minutes to firm up.
- Set a large skillet over medium heat then add the butter and remaining 1 tablespoon of olive oil. When the butter is melted, add the onion and bell pepper. Cook for 2 minutes, until the onion and peppers begin to soften. Stir in the garlic and Creole seasoning and cook for an additional 30 seconds. Stir in the chopped collard greens and cook for 2 minutes more, until softened.
- Gently stir the sautéed collard greens mixture into the cooked rice. Adjust seasoning to taste, fluff with a fork, and serve hot.
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