This is a regional rice recipe from north of Turkey which is satisfying both as a main and a side dish, and you get the health benefit of the collard greens with it. If you do not like collard greens as a vegetable, try eating them in this dish... And you need to use real butter to make it authentic...
Ingredients: (Serves 4-6)
- 1 16 oz-package frozen chopped collard greens, thawed OR 2 bunches of fresh collard greens, washed, stems discarded and finely chopped
- 2 small onions, finely chopped
- 3 tablespoons butter
- 1 cup medium-grain white rice, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups boiling hot water
- Melt the butter in a pan or a shallow pot (with a lid) on medium-high heat. Add the onion and saute until it is translucent.
- Add the collard greens, mix and saute for a few minutes until they wilt down. Close the lid and lower the heat to low. Let the collard greens steam for about 15 minutes, until they are almost cooked through. Mix occasionally (do not burn the veggies, and always put the lid back on).
- Turn the heat back up to medium-high, add the rice, salt, pepper and hot water and stir to mix. Let it cook for 4-5 minutes and stir occasionally. The rice will have absorbed most of the liquid during that time.
- Lower the heat to low, stir one last time and close the lid. Let it cook on low heat for 18-20 minutes (do not open the lid during that whole time).
- Turn off the heat, open the lid and stir very gently to fluff up the rice. Put a clean kitchen towel or 2-3 layers of paper towel over the pot and close the lid; let it sit for 15 minutes for the towel to soak up the excess steam from the rice.
- Fluff up the rice one more time and serve.