Slow-Simmered Collard Greens with Rice, Raisins and Almonds
Preparation Time: 10 minutes
Cooking Time: 45 minutes
3 Tbsp. butter
2 shallots or garlic, peeled and chopped finely
2 tsp. grated ginger
1 lb. Collards greens, rinsed, trimmed and shredded
1 cup rice
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. sea salt
1/4 cup raisins
2 cups hot vegetable or chicken stock
1/4 cup toasted slivered almonds
Melt 2 tablespoons of the butter in a large casserole dish, and saute the shallots (sub finely chopped onions if needed) for 4 minutes, until golden. Stir in the shallots and ginger, and cook over a low heat for 15 minutes. Add the rice, spices, sea salt and raisins, and cook for 5 minutes more, stirring frequently.
Pour in the hot stock, and bring to a boil. Add collars greens and cover and reduce the heat. Cook for 15-20 minutes, until the liquid is absorbed and the rice is almost tender. Remove from heat, and stir in the remaining tablespoon of butter and the toasted almonds. Leave for 5 minutes, covered, before serving.
Source: Luckett, The Greengrocer's Kitchen.
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