With Rice, One Canned Addition, And One Pot, You Have A Classic Southern Side In Minutes

When the weather cools off and the brisk breezes of autumn start to blow, our minds tend to head toward warming dishes, one-pot meals, and, of course, the cozy sides that will be fueling all of the festive feasts ahead. Root vegetables and mac and cheese are classics, but grains can also be a welcome addition to any table — no matter the time of year. If you have some rice and a can of collard greens, you can combine the two to make a classic Southern side in minutes.

Slow-cooked collard greens are a staple in the South and while they are eaten throughout the year, they are a cold-weather crop that tends to peak in winter. Many people buy the greens fresh, but preparation often requires hours of simmering with stock and smoked meat. Luckily, when you don't have time for that, you can buy canned options that come plain or seasoned. If you have either on hand, you can mix the collard greens into a pot of rice to give it a completely new flavor and texture. 

The greens' earthiness plays with the grain perfectly and the leaves bulk up the dish to make it a much more substantial side. Plus, they'll also add a pop of color. All you really need to do is drain the can and pour the greens into the pot once the rice is nearly cooked, stirring until warm. With a few more ingredients, you can also amp things up even further.

The best way to bring this dish together is to cook down some onion and bacon in a pot, before simmering the rice with the aromatics and stock. This will provide a savory, umami-packed flavor that pairs well with the collard greens and mimics the taste of the more traditional dish. To keep the bacon crisp, remove it before adding the rice and sprinkle it back in later. A splash of orange or lemon juice will also add a little acidity to balance flavors, as will zesty hot sauce. 

Using leftover rice works if you're really low on time. However, toasting uncooked grains in the pot for a few minutes before adding the stock will provide a more nutty undertone. You can add some seasonings, like paprika, onion powder, or garlic granules. If you want to make the dish even more filling, beans are a great option. You could also stir in some egg, milk, and cheese and bake the rice and collards into a casserole. If you want to use fresh collards, just cook them down in a pot and stir into the rice once softened.

Serve collard greens and rice with your favorite barbecue recipes, saucy stews, or an easy pork chop recipe. A bowl of collards is also a New Year's and Thanksgiving tradition in many households, if you feel like changing up your menu. The best thing about using canned collards to flavor rice is that it can save a lot of time, so use it wisely.