COLLARD GREENS AND RICE (a 2-3 banana difficulty level)

An interesting thing happens in your garden after the hottest summer ever in Texas.  After Winter passes and temperatures start to warm back up, things start growing in your garden that haven't been recently planted.  Hopefully notes were kept or the plants are recognized.  I started getting some Cauliflower & Broccoli, but I had 1 plant that had similar leaves to Cauliflower, but NO Cauliflower.  I was a bit perplexed until I looked back at my planting notes (yes, I make planting notes...) and discovered it was Collard Greens!  I've never cooked Collard Greens.  Heck, I don't think I've ever eaten Collard Greens.

So, 'this monkey' needed some guidance and "The Joy of Cooking" is a great place to start.

Today, 'this monkey' will show you how to make "Collard Greens & Rice!"

WHAT YOU NEED:
1 Bunch (about 12-16 oz) of Collard Greens (see recipe for prep work)
1 Bunch of Scallions - Chopped
4 Garlic Cloves - Minced
3-4 T Extra Virgin Olive Oil

2 1/4 c Medium Grain Brown Rice
4 c Chicken Stock
4 T Fresh Fennel - Minced

Kosher Salt to taste
Freshly Ground Black Pepper to taste

Hot Sauce (Sriracha) to taste

WHAT ELSE YOU NEED:
Chef's Knife
Cutting Board
6 Quart Pot
2 Quart Pot
Large Spoon

WHAT YOU DO:
1.  Prepare the Collard Greens by washing & patting dry the Greens as well as stemming them & chopping them (see photos)

To remove the coarse stem make 1 slice along a side

and then make another slice along the other side.  Discard the stem and keep the leaf portions

2.  Take 4-5 Leaves and roll them up like a cigar, then chop the leaves

Set aside for now

3.  Heat the Olive Oil over Medium High heat in the Large Pot
4.  Add the Chopped Scallion & Saute for 5 min, then reduce heat to Medium & add the Garlic.  Saute for 3 min.

5.  In the smaller pot, bring the Chicken Broth to a gentle boil, then reduce heat to low to keep very hot. 
6.  Add the Collard Greens to the Onions & Garlic; cover, cook, & occasionally stir for 10 minutes

Collard Green just added

Cooked down for 5 min

Cooked down for the 10 minutes

7.  Add the Brown Rice & stir until well coated.  Cook for 3-5 min until the Rice starts to become opaque.

8.  Now add the Very Hot Chicken Broth, Chopped Fennel, Salt & Pepper.  Bring this to a Boil, then Reduce to Low heat & Simmer covered for 15 min.

9.  Remove from heat, Place a towel under the lid to absorb moisture, & let rest for 10 min

 10.  Stir to fluff up the Rice

11.  Serve as is or maybe mix in some Hot sauce and/or sauteed Red Peppers and Walnuts!

And there you have it, Collard Greens & Rice.  Honestly, I think the prep work to stem and cut the Collard Greens is the hardest part.

Enjoy and until next time,
Your favorite neighbor web Monkey!