This Giresun pan ties Black Sea collards to rice and onion, making a modest but filling main with earthy depth and gentle sweetness.
15 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop the collard greens.
Saute the onion in the oil for 4 minutes, then add the collards.
Add the rice and 1.5 cups hot water, then cook for 15 minutes.
Add the hot water to the pot in the measured amount and close the lid.
Rest the pilaf for 8 minutes so the steam distributes evenly through the grains.
💡 Tip: Turning the collards without crushing them too much helps them stay vivid green in the pan.
🍽️ Serving suggestion: Serve warm with cornbread and yogurt on the side.
~176
kcal calories
4
g protein
26
g carbs
6
g fat
3.5g
Sugar
4.6g
Fiber
41.1mg
Sodium
1.1g
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
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?