Plain rice can handle far more than butter and salt, and a can of collard greens provides an easy way to turn it into a more substantial side. The greens bring their earthy flavor into the rice while eliminating the long cooking time associated with preparing fresh collards.
Freshly cooked rice works, but the combination also gives leftover rice another use. Onion, broth, bacon, and a few seasonings can build the base before the collard greens are folded in near the end.
Build the Rice With Onion and Broth
Start by cooking chopped onion in a pan until it softens. Bacon can go in first if you want a smoky, savory base, with the onion cooked in some of the rendered fat. The bacon can then be removed and saved for the finished dish.
Add broth instead of relying on water to loosen the mixture. Chicken or vegetable broth both work, and only enough is needed to create some moisture for the rice to absorb as it reheats.
Fresh rice can be added at this point, but cold leftover rice works well since the broth and steam restore moisture. Cover the pan for a few minutes so the grains heat through before adding the collard greens.
Fold in Canned Collard Greens Near the End
Drain the canned collards before adding them if you do not want the packing liquid to dominate the rice. Fold the greens through the hot grains and continue cooking until everything reaches the same temperature.
Taste before reaching for the salt. Canned collard greens, broth, and bacon can each contribute sodium, so seasoning at the end gives you more control.
Hot sauce can bring heat and acidity to the finished dish. If the collards have a bitter edge, a small splash of orange juice provides sweetness and acidity without turning the rice into a sweet side.
Leftover Rice Works Just as Well
Cold rice often sits in the refrigerator because reheating it on its own can leave it dry. Adding it to a pan with broth, softened onion, and collard greens gives the grains moisture while introducing enough additional ingredients to make the leftovers feel like a different dish.
Crumbled bacon can go back over the top before serving for a crisp contrast to the soft rice and greens. The result combines a starch and vegetable in the same pan, making canned collard greens useful for more than serving as a separate side.
