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Simple Collards with Sun-Dried Tomatoes Over Rice
Rebekah KukRebekah Kuk

Simple Collards with Sun-Dried Tomatoes Over Rice

This 5 ingredient recipe is so simple and healthy that you'll want to make it again and again.
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Prep Time 10 minutes
Cook Time 45 minutes
Start soaking the rice 7 hours ahead of time. 7 hours
Servings: 2
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. Thinly slice onion. Heat oil in large saucepan and add onions until slightly caramelized, about 10 minutes.
  3. Chop sun-dried tomatoes and add to onions. Stir for 1 minute.
  4. 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.
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