Chopped kale, rice, onion, and a little water steam into a simple Black Sea vegetable dish.
18 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pick over the collard greens and chop them very finely.
Soften the onion in olive oil for 5 minutes.
Add the collards and rice to the pot and mix.
Add one cup hot water and close the lid.
Cook over low heat for 22 to 25 minutes until the rice is tender.
💡 Tip: Finely chopping the greens lets them soften in the same time as the rice.
🍽️ Serving suggestion: Serve warm with cornbread and lemony onion salad.
~330
kcal calories
7
g protein
42
g carbs
15
g fat
1.4g
Sugar
1.5g
Fiber
1167mg
Sodium
2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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