Greens, Beans and Brown Rice

After making the greens for my Jamaican Feast I was dying to have them again.  Since finding out my daughter is allergic to almost everything known to man I thought I would try and make a meal out of the greens by adding brown rice and beans.  At 16 months she is actually pretty good about trying new things so she did test this out and ate some of it which was great considering she had some of her favorite baked sweet potato fries on the same plate. 

***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.

Greens, Beans and Brown Rice
Printable Recipe
Ingredients

EVOO spray
1 large onion, diced
3 lb bag of washed and trimmed collard greens
3/4 cup chicken broth
1 cup brown rice
2 cups water
1 tsp minced garlic
Tony Chachere's Cajun seasoning, to taste (or salt and pepper)
1 tsp crushed red pepper
1 tsp red wine vinegar
1 can northern beans, drained and rinsed

Directions

1. Spray a Dutch Oven with EVOO spray and heat over medium high heat. Add the onion and sauté until just browning, about five minutes.

2. Add the greens, season with Cajun seasoning and cook for about a minute, turning frequently until they cook down a bit. Pour the chicken broth in and scrape any brown bits and mix well.

3. Lower the heat and simmer for about 20 minutes.

4. As the collards are cooking, pour the brown rice and water into a medium saucepan sprayed with EVOO spray.  Bring to a boil then reduce heat and simmer for 25 minutes or until the water is absorbed.

5. Back to the greens.  After their 20 minutes of simmering, move the greens to the side and add the garlic and and red pepper, cook for about a minute then mix in with the greens. Remove the mixture from heat and add in the vinegar then stir well.

 

6. Add the rice and beans to the greens mixture and stir gently to combine.