I fell in love with this dish on a cold night about three weeks ago. There is nothing better than quick easy comfort food! This can be on the table in a snap, and that includes making a quick pan of cornbread too. In our house, a nice southern-style hot sauce is a must with this. And just so you know, leftovers are awesome. (Although the first time I made it there were no leftovers!) I adapted this from Recipes from the Root Cellar by Andrea Chesman.
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 cups long-grain white rice
2 cups diced ham
1 pound greens, either Kale or Collards, chopped into bite-size pieces (about 12 cups lightly packed; remove and discard tough stems)
3 1/2 cups water
Salt and black pepper
hot pepper sauce (we like Crystal)
- Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until the onion is translucent, about 3 minutes.
- Add the rice and continue to saute until the rice appears dry and toasted, 3 to 5 minutes longer.
- Stir in the ham, collard greens, and water. Cover and bring to a boil, then reduce the heat to low and simmer very gently until the liquid is absorbed, about 15 minutes.
- Fluff the rice with a fork. Taste and season with salt and pepper. Replace the lid and set the rice aside for 5 minutes.
- Serve hot, passing the hot sauce at the table.