Southern-Style Rice with Greens

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.

Serves 4-6

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)

  1. Heat the oil in a large Dutch oven over medium heat.  Add the onion and saute until the onion is translucent, about 3 minutes.
  2. Add the rice and continue to saute until the rice appears dry and toasted, 3 to 5 minutes longer.
  3. 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.
  4. Fluff the rice with a fork.  Taste and season with salt and pepper.  Replace the lid and set the rice aside for 5 minutes.
  5. Serve hot, passing the hot sauce at the table.