Real Recipes From Real Home Cooks ®

collard greens with rice or lentils

(3 ratings)
Blue Ribbon Recipe by
Peggy Sue Ross
Springfield, VA

This has been a family favorite for many years made with rice. Now, we're eating 'Slow Carb' and substitute red lentils for the 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'll 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 ratings)
yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For collard greens with rice or lentils

  • 2 pkg
    frozen collard greens (10 oz each)
  • 32 oz
    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
  • 1 pinch
  • 1 pinch
    hot paprika
  • 1 c
    long grain rice or red lentils
  • 1 lb
    fully-cooked kielbasa (any kind), sliced, optional

How To Make collard greens with rice or lentils

  • Collard greens, margarine, broth, and spices in a saucepan.
    Add the collard greens, beef broth, red pepper flakes, dried onion, butter, Worcestershire, nutmeg, and paprika to a large pot and bring to a boil.
  • Adding rice to the greens in the saucepan.
    Add the rice or lentils, reduce the heat, and cover. Cook for 20 minutes, or until most of the liquid is absorbed.
  • Adding sausage slices to the saucepan.
    Add the sausage and cook until warmed through.
  • Collard greens and rice in a bowl with sausage.
    This reheats nicely for leftovers!