Collard Greens and Rice Casserole

Author: Chef Belinda

Quick and easy to prepare, this is definitely a crowd pleaser. Prepare the night before and reheat in a 325-degree F oven before serving.*

Ingredients

• 1 cup uncooked rice

• 2 cups chicken or vegetable stock

• 1 teaspoon unsalted butter

• 1⁄2 teaspoon kosher salt

• 2 to 3 tablespoons olive oil

• 1 onion, peeled and chopped

• 2 cloves garlic, minced

• 1 cup chopped smoked turkey wing meat

• 6 collard green leaves, washed and chopped into small pieces

• 1 teaspoon all-purpose seasoning

• 1⁄2 teaspoon crushed red pepper

Instructions

1. In a medium pan over medium heat, bring rice, stock, butter, and salt to a boil. Lower heat, cover, and simmer until all liquid is absorbed, about 15 minutes. Set aside and keep warm.

2. In a large skillet or sauté pan, heat olive oil over medium heat and sauté onion until soft. Add garlic and sauté an additional minute. Add smoked turkey and collard greens and cook another 10 minutes. Season with seasoning and crushed red pepper. Combine rice and collard mixture in an ovenproof serving dish and serve.

3. *If reheated the following day, moisten with 1 ⁄4 cup of stock.