This post was updated on 2.16.22
I’ve Just Discovered Collards
Being from New England, I didn’t eat a lot of collards. In fact, I didn’t eat any until I signed up for a food co-op last year and found myself getting collards on a regular basis.
I found myself scrambling to find recipes for new things like kale, collards, and kohlrabi. For this collard greens recipe with sun-dried tomatoes, onions, and brown rice, I don’t even remember how I came across it. I think I pulled it together from a few different sources. But this 5 ingredient recipe is so simple and healthy that you’ll want to make it again and again.
How to Make Collards with Sun-Dried Tomatoes
The beauty and simplicity of this recipe comes in the form of sun-dried tomatoes packed in olive oil. They make this recipe shine. If you can only find dry sun-dried tomatoes, soak them in extra virgin olive oil for about 10 minutes to plump them up.
Get the rice started early by soaking it at room temperature for about 7 hours. This helps reduce the phytic acid in the rice, which can leach nutrients from our bodies and prevent us from absorbing nutrients in the food we eat. After it soaks, rinse and cook in a rice cooker, or in a pot on the stove.
Then you’ll chop your onion into thin strips and saute it in some of the sun-dried tomato olive oil until it starts to caramelize. Meanwhile, stem the collard greens making a loop with your thumb and forefinger and running them up the stem of each collard leaf. The leaves should come off easily, leaving you with the stems (you can chop them up and feed them to chickens, save them for stock, or compost them). Lay the leaves one on top of the other, roll them up, and finely slice them into “ribbons.” It’s at this point that I wash them.
The onions should be caramelized by now, so you can chop the sun-dried tomatoes and add them along with the collards. Saute together, then cover and let cook for about 5 minutes. The collards are done when they are tender but not mushy.
Check Out These Other Vegan Recipes
Thanks for reading guys! I hope you give this recipe a try. Leave me a comment below. See you next time,
Rebekah
Simple Collards with Sun-Dried Tomatoes Over Rice
Ingredients
- 1 cup brown rice soak in filtered water 7 hours ahead of cooking
- 1 bunch collard greens stemmed, with leaves cut into "ribbons"
- 1 large yellow onion sliced
- 8 sun-dried tomato halves in olive oil
- 2 tbsp olive oil from sun-dried tomatoes divided
Instructions
- If rice was soaked ahead of time, drain and rinse. Combine rice and 2 cups water in rice cooker, or combine in pot on the stove. Bring to a boil, cover, and reduce heat to low. Simmer about 40 minutes.
- Thinly slice onion. Heat oil in large saucepan and add onions until slightly caramelized, about 10 minutes.
- Chop sun-dried tomatoes and add to onions. Stir for 1 minute.
- Stem collard greens. Fold leaves over and chop into "ribbons." It's at this point that I wash them. Add to onion mixture and stir to coat lightly with oil. Cover and let cook for about 5 minutes. Collards are done when they're slightly tender but not mushy.
