Dirty Rice with Collards & Leeks

Vicki had never cooked with collards before and found this recipe when they came in a Misfits Market box. It turned out to be a hit.
dirty-rice

Ingredients

  • 2 cups vegetable broth
  • 1 cup long grain brown rice
  • 1 bay leaf
  • 1 bunch collards, stems removed and discarded
  • 2 Tbsp olive oil
  • 1 bunch green onions, about 1-1/2 cups, halved lengthwise and thinly sliced crosswise into half-moons
  • 1 garlic clove, minced
  • 1/2 cup toasted almond slivers
  • 1 Tbsp Worcestershire sauce
  • 1/8 tsp cayenne pepper
  • 2 Tbsp nutritional yeast, optional
  • 1/4 tsp fine sea salt
  • Freshly ground black pepper

Directions

  1. In a saucepan, bring vegetable broth to a boil. Add rice and bay leaf, cover and return to a boil. Reduce heat to low and cook, covered, 30 to 40 minutes, or until the liquid has been absorbed. Let sit 5 to 10 minutes to cool. Fluff with a fork.
  2. While the rice is cooking, stack collard greens on top of each other, with the leaf tips all at the same end and roll tightly in a long tube. Starting at the thick end, slice as thinly as possible to make spaghetti like strands.
  3. Heat oil in a large skillet over medium heat until shimmering. Add green onions and sauté until tender, about 5 minutes. Stir in minced garlic.
  4. Add a cup of water to green onions and garlic. Stir in collards and a pinch of salt. Cover and cook over medium-heat about 15 minutes, until tender.
  5. Drain well and chop into pieces less than an inch long.
  6. Stir collards, almonds, Worcestershire sauce, cayenne, nutritional yeast, salt and pepper. Adjust seasonings as needed.