Collard greens are one of my favorite greens and they grow so well in Central Florida. High in micronutrients, especially magnesium, good ole collard greens are a staple in the South. There are many ways of preparing greens and I have been experimenting with my own homegrown collards for years.
Recently I decided to add a cup of wild rice as an afterthought after adding my greens and other usual ingredients mentioned in this recipe. The wild rice gives more body and thickness to the greens broth. As long as I have wild rice on hand, I will always add this to my pot of greens.
- 1 cup wild rice
- 2 cups warm filtered water plus 2 T. whey, yogurt, kefir or buttermilk
- 6 cups collard greens, chopped
- 1 medium onion, chopped
- 4 medium carrots, finely chopped or zoodled
- 3 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 stalks green onion, chopped
- 1 Tbsp blackstrap molasses (optional)
- 1/4 cup apple cider vinegar
- 2 cups chicken broth or stock
- 1/2 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
- 1/2 tsp dried thyme
- Place wild rice and warm water mixture in a large pot and leave in a warm place for at least 7 hours.
- Add remaining ingredients, bring to a boil and cook for approximately 75 minutes.
- Crispy bacon can be sprinkled over greens after cooking and upon serving.
- Serve with a dollop of organic sour cream.