Monday, July 9, 2012

Collard Greens with Beans and Rice

This is another dish inspired by the local farmers market. It's a complete protein meal that's easy to put together. Everyone in my family liked this one!!

Collard Greens with Beans and Rice
Serves 4

2 T olive oil
2 T Earth Balance
2 small sweet Spanish onions, thinnly sliced (or shallots)
4 garlic cloves, sliced
 pinch of crushed red pepper flakes
1 bunch collard greens, stemmed and cut into 1 inch wide pieces
1 C. water
1 vegetable bouillon cube
1 15 oz. can cannellini beans
1 C brown rice, cooked according to package instructions
fresh lemon juice

Begin by cooking the rice according to package directions. In a large saute pan, saute the onion in the oil and Earth Balance on a low heat until lightly browned or caramelized, 5 - 10 minutes. Add the sliced garlic cloves and crushed red pepper. Continue to saute another 4 - 5 minutes. Add the collard greens and stir to coat with the oil mixture. Once slightly wilted, add the water and bouillon cube. Cover and cook over low heat for 30 minutes. After 30 minutes, uncover and add the cannellini beans. Continue to cook until the liquid is evaporated (5 - 10 minutes). Add the rice to the mixture stirring to combine. Squeeze a little lemon juice over the mixture, stir and serve.


Anonymous said...

nothing beats good beans and rice!

thevegantummy said...

Hello Gluten Free Happy Tummy!!

I agree... beans and rice are a perfect combination!!

Have a happy tummy!


MyRedSandals said...

Now you've got me...collard greens are one veggie I rarely use (perhaps my lack of imagination is to blame?)... I always seem to default to Kale or Swiss Chard. So thanks for posting an easy dish that uses collard greens.

thevegantummy said...

Welcome My Red Sandals!

Thanks for the comment. I always enjoy reading what people have to say. :)