Meatless Dirty Rice with Collards

Ingredients

• 2 cups fresh collard greens
• 1 medium yellow onion
• 2 cloves garlic
• 1 tablespoon plant-based butter
• 1 cup basmati (or jasmine) rice
• 2 cups vegetable stock (or broth)
• 2 tablespoons smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon ground red pepper (optional)

Steps

1. Preheat large saucepan on medium 2–3 minutes. Chop collard greens coarsely. Cut onion into 1/2-inch cubes (1 cup); chop garlic finely.
2. Melt butter in pan and add onions. Cook 3–4 minutes, stirring occasionally, until onions begin to soften. Add garlic; cook and stir 1 minute.
3. Stir in rice. Cook and stir 2–3 minutes until rice is fragrant and lightly toasted. Pour in stock, paprika, salt, pepper, and crushed red pepper; bring to a boil.
4. Stir in collards, cover, and reduce heat to low. Cook 20 minutes. Remove pan from heat and let stand 5 minutes or until rice is tender. Stir in ground red pepper, if using. Serve.