Black cabbage, rice, onion, and olive oil cook into a simple Black Sea vegetable pot.
15 min prep 25 min cook 49 min rest
Keeps the screen on · step-by-step guide · built-in timer
Clean the collard greens and cut them into thin strips.
Rinse the rice and soak it in water for 10 minutes.
Soften the onion in olive oil for 5 minutes.
Add the collards and turn for 6 minutes until their volume drops.
Add the rice and hot water, then cover the pot.
Cook the dible over low heat for 18 minutes and rest it for 10 minutes.
💡 Tip: Chopping the collards finely helps them soften in the same time as the rice.
🍽️ Serving suggestion: Serve warm without yogurt, with lemon and cornbread.
~210
kcal calories
5
g protein
32
g carbs
7
g fat
4.1g
Sugar
5.6g
Fiber
53.9mg
Sodium
2.1g
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
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