Beans and Rice with Collard Greens
Source: Foodwise Kids Program
Recipe Type: Entrees | Seasons: Autumn, Winter
This is a kid-friendly recipe that the whole family can prepare together! Created for CUESA’s Foodwise Kids program, it’s particularly well-suited for kids ages 9 to 12.
Beans and rice is a classic combination, and they’re easy on the budget. This recipe allows for variation, so use different varieties of beans, herbs, and greens. If you need instructions on cooking dried beans, click here.
Much of this recipe is based around the stove and practicing knife skills, making it an excellent choice for slightly older or experienced chefs. To include younger siblings, let them stir the mixture with supervision at the stove.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Servings: 3 to 5
INGREDIENTS
2 cloves garlic
1 bunch collard greens
1 large yellow onion
2 teaspoon fresh herbs or 1 teaspoon dried (examples: oregano, thyme, cilantro)
2 tablespoons vegetable oil
½ cup stock or water
1 can crushed or diced tomatoes
1 teaspoon salt, or more to taste
3 cups cooked brown rice (about 1½ cups uncooked)
2 cups cooked beans
1 lime
Salt and pepper, to taste
MATERIALS
Large pot for cooking rice and beans
Medium saucepan for onion and greens
Knife
Grater (optional)
Cutting board
Wooden spoon or spatula
Measuring cups and spoons
PREPARATION
1. Wash your hands with soap and water. Thoroughly rinse all vegetables and fresh herbs.
2. With an adult’s help, use a knife to chop garlic cloves. Alternatively, grate them on a grater, using the smallest holes. Chop or tear the greens into bite-sized pieces. Dice or slice the onion. Tear the leaves off of fresh herbs.
3. With an adult’s help, heat the saucepan on medium-high heat for 1 minute and add 1 tablespoon oil, half the garlic, and the chopped greens. Sauté until tender, about 4 minutes. Remove the greens from the pan and set aside.
4. In the same pan, heat the remaining 1 tablespoon of oil. Add the chopped onion and the remaining garlic and sauté until brown, stirring occasionally with a spoon or spatula. Add the stock a couple tablespoons at a time. Continue to cook to reduce the liquid until the onions are soft and caramelized, about 10 to 15 minutes.
5. Add the can of tomatoes and its juices to the pan. Heat the mixture to a simmer, with small bubbles coming up to the surface gently. Allow to cook at this heat for 8 to 10 minutes.
6. Add cooked greens, herbs, and 1 teaspoon of salt. Continue to simmer, stirring occasionally for 3 to 5 minutes.
7. Fold the cooked rice and beans into the pan and heat through.
8. Garnish with a squeeze of lime juice and extra herbs, if desired. Add salt and pepper to taste.
