One-Pan Rice and Beans With Collard Greens

One-Pan Rice and Beans With Collard Greens

--The Oregonian

Makes 6 servings

Ingredients


1 8-ounce bunch collard greens
1/4 cup olive oil
1 cup finely chopped onion
1 medium green bell pepper, finely chopped
2 celery stalks, thinly sliced
1 tablespoon finely chopped garlic
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1 cup long-grain rice, uncooked
2 cups canned vegetable broth
1 bay leaf
1 15-ounce can red beans, drained and rinsed
2 tablespoons hot sauce


Instructions


Wash the greens and shake off excess water. Remove the tough center ribs of each leaf. Roll the leaves up in a tight cylinder and thinly slice them crosswise. Roughly chop the greens and set them aside. (You should have about 4 cups chopped leaves.)


Heat the oil over medium heat in a 3-quart saute pan with lid. When the oil is hot add the onion, bell pepper and celery, and saute until the onion is translucent, about 6 minutes. Add the garlic and saute  for 45 seconds. Add the greens and stir with tongs until they're wilted, about 5 minutes.


Add the Cajun seasoning, salt and rice to the pan and stir to coat the rice with the oil. Add the broth and bay leaf and stir to combine. Increase heat to high and bring to a simmer. Sprinkle the beans over the top of the rice mixture in an even layer. Cover, reduce the heat to medium-low and cook without stirring until the rice is tender, 25 to 30 minutes. Gently fold the hot sauce into the rice mixture and serve.