Menu
Mixed Veggies and Rice Mixed Veggies and Rice
Hearty Rice Dressing Hearty Rice Dressing
Broccoli and Rice Broccoli and Rice
Cheeseburger Soup with Rice Cheeseburger Soup with Rice
Rice Dressing Rice Dressing
Chicken Rice Casserole with Veggies Chicken Rice Casserole with Veggies
Wild Rice with Broccoli Soup Wild Rice with Broccoli Soup
Chicken and Rice Salad Chicken and Rice Salad
Chili with Rice Chili with Rice
Skillet Ham & Rice Skillet Ham & Rice
Rice Vegetable Salad Rice Vegetable Salad
Spicy Shrimp with Rice Spicy Shrimp with Rice
Collard Greens & Beans Collard Greens & Beans
Sausage Over Rice Sausage Over Rice
Wild Rice and Lentil Salad Wild Rice and Lentil Salad
Rice Seasoning Mix Rice Seasoning Mix
Spicy Rice Casserole Spicy Rice Casserole
Black-Eyed Peas with Collard Greens Black-Eyed Peas with Collard Greens
Shrimp and Rice Casserole Shrimp and Rice Casserole
Chicken Rice Salad Chicken Rice Salad

Rice with Collard Greens Relish

Add a Review
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 20 min.

Makes

6 servings

Updated: Jun. 27, 2023
This is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. —Loveness Murinda, Upland, California
Rice with Collard Greens Relish
Rice with Collard Greens Relish Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 large bunch collard greens (about 2 pounds)
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 3/4 cup water
  • 3/4 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice

Directions

  1. Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook onion and garlic in oil over medium heat until crisp-tender, about 2 minutes.
  2. Stir in water, tomatoes, curry powder, salt and pepper. Bring to a boil. Add collard greens in batches; cook and stir until they begin to wilt. Reduce heat; cover and simmer, stirring occasionally, until greens are tender, 10-15 minutes. Prepare rice according to package directions. Serve with collard greens.

Test Kitchen tips
  • Be patient while stirring in the greens. They will fill the Dutch oven but soon begin to cook down in volume.
  • If you're making the rice from scratch, start with about 3/4 cup uncooked long grain rice.

    • Nutrition Facts

    2/3 cup collards with 2/3 cup rice: 239 calories, 7g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 38g carbohydrate (2g sugars, 8g fiber), 8g protein.