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Baked Rice & Collard Greens

Baked Rice & Collard Greens

Servings: 6-8



  • 4 cups water
  • 2 cups rice (not instant)
  • generous pinch salt
  • 2 whole eggs; plus one egg yolk
  • 1-1/2 cups whole milk
  • 1 (27 oz.) can Glory Foods Seasoned Collard Greens; drained and pressed dry
  • 1 cup chopped white onion
  • 2 tbs. chopped parsley
  • 1 cup grated Parmesan cheese
  • 2 tsp. freshly grated orange zest


Directions:

  1. Bring water to boil, stir in salt and rice. Reduce heat to a simmer, cover, and cook (undisturbed) 35 minutes until all water has been absorbed. Once done, fluff with the tines of a fork.
  2. Heat oven to 325°F.
  3. In a large bowl, beat the eggs with the milk. Stir in Glory Foods Seasoned Collard Greens, onion, parsley, Parmesan cheese, orange zest and cooked rice.
  4. Transfer to a 1-1/2 quart baking dish and bake for 50 minutes until top is golden brown and the mixture is set.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: