Collard Greens Risotto

Collard Greens Risotto

Collard Greens Risotto


Dinner started with the fish fillet I picked up from Wild West at the Poulsbo Farmer’s Market on Saturday. I meant to pair this with rice and some greens. With a bag of Paul Gregory’s collard greens in hand I scoured the cookbooks for recipes. I checked Emeril Lagasse first, but his recipe called for more ingredients than I wanted to fool with. Joy of Cooking had a southern recipe using smoked ham hocks which I want to try when I have smoked ham hocks.

The simplest Joy recipe involved rice. Combining the rice and greens into the same dish seemed like an excellent plan. I faithfully worked through the process up to the point where chicken stock and water go into the pot. The rice kept taking on more liquid. I realized suddenly that instead of using jasmine rice as I had meant to do, I had grabbed the arborio rice. I kept at it until the rice was done. The family loved this dish – the collards flavored the rice in a strong and interesting way, and the creamy arborio rice smoothed out the harsh edges of the greens. Voila, a new dish!

Collard Greens Risotto

1 onion, chopped
2 tbs olive oil
big bunch of collard greens, taken off the stem and chopped loosely
1 cup arborio rice
1 3/4 cup chicken stock, water, or mixture to start, add more as needed

Heat the olive oil and sweat the onions until they are translucent.

Add the greens

Add the greens

Put the collard greens in, turn the heat to medium low, cover, and let them break down for ten minutes.

Greens cooked down

Greens cooked down

Stir in the rice until it is coated with the lovely collard flavored olive oil.

Greens and rice

Greens and rice

Add 1 3/4 cup chicken stock and water, I like half and half. Stir continuously, adding a ladle of liquid every few minutes, until the rice achieves the creamy risotto texture.


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