Collard Green Creole Dirty Rice

southernliving.com
serves 6
Ingredients

• 1 tablespoon canola oil
• 1 medium-size yellow onion, chopped (about 2 cups)
• 1 celery stalk, chopped (about 1⁄2 cup)
• 1 poblano chile, seeded and chopped
• 3 garlic cloves, minced (about 2 tsp.)
• 4 ounces chicken sausage (such as andouille or Italian), casings removed, finely chopped
• 1 cup uncooked long-grain white rice
• 1 tablespoon chopped fresh thyme
• 2 teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper or more to taste
• 2 cups chicken stock
• 8 ounces collard greens, stems trimmed, large ribs removed, and finely chopped
• 1 teaspoon coarse kosher salt
• 1 teaspoon black pepper
• 2 scallions, trimmed and thinly sliced
• Hot sauce

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Preparation
​Step 1
Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
Step 2
Remove from heat, and let stand, covered, 5 minutes. Add scallions, and fluff with a fork to combine. Serve warm with hot sauce.
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