Real Recipes From Real Home Cooks ®

collard greens & rice or lentils

★★★★☆ 3
a recipe by
Peggy Sue Ross
Springfield, VA

This has been a family favorite for many years made with rice. We are now eating 'Slow Carb' and substitute red lentils for rice and still love it! Make it without the sausage for a side dish or with the sausage for a main dish. Great on a cold night with little time to cook!

Blue Ribbon Recipe

This collard greens recipe is delicious and so easy! Not only does this make a great New Year's Day recipe, it will be a recipe you want to make year round. Beef broth adds a great savory flavor to the rice and collard greens. Crushed red pepper brings just a bit of heat. We loved the smoked sausage addition to make this a main dish. Super yummy!

— The Test Kitchen @kitchencrew
★★★★☆ 3
serves 4-6
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For collard greens & rice or lentils

  • 2 pkg
    frozen collard greens, 10 oz each
  • 32 oz
    carton of beef broth
  • 1/4 tsp
    crushed red pepper flakes (more or less to taste)
  • 1 Tbsp
    dried chopped onion
  • 1 Tbsp
    butter or margarine
  • 1 dash
    Lea & Perrins Worcestershire, generous dash
  • 1 pinch
  • 1 pinch
    hot paprika
  • 1 lb
    kielbasa (any kind) cut into bite size pieces (optional)
  • 1 c
    long grain rice or red lentils

How To Make collard greens & rice or lentils

  • Collard greens, margarine, broth, and spices in a saucepan.
    Bring collard greens, beef broth, red pepper flakes, dried onion, margarine, Worcestershire, nutmeg & paprika to a boil.
  • Adding rice to the greens in the saucepan.
    Add rice or lentils, reduce heat and cover. Cook for 20 minutes or until most liquid is absorbed.
  • Adding sausage slices to the saucepan.
    Add sliced smoked sausage for a main dish.
  • Collard greens and rice in a bowl with sausage.
    This reheats nicely for great leftovers!