Essence of Soul Greens and Wild Rice

This hearty and flavorful dish is a celebration of the humble greens. Collard greens and mustard greens are cooked with onion, garlic, wild rice, and vegetable broth until tender and flavorful. The smoked paprika and black pepper add a touch of spice and depth of flavor.

Soul greens are a staple of Southern cuisine, and for good reason. They're packed with flavor, nutrients, and history. Collard greens and mustard greens are two of the most popular types of soul greens, and they're often cooked together for a dish that's both hearty and delicious. This recipe for Essence of Soul Greens and Wild Rice is a modern take on a classic dish. It's made with fresh collard greens and mustard greens, as well as wild rice, onion, garlic, vegetable broth, smoked paprika, and black pepper. The result is a dish that's flavorful, nutritious, and sure to please everyone at the table. So what's the secret to making the perfect soul greens? It all starts with the greens themselves. Look for greens that are fresh and vibrant green. Avoid greens that are wilted or yellowed. Once you have your greens, wash them thoroughly and remove the stems. Then, chop the greens into bite-sized pieces. The next step is to cook the greens. You can cook them in a pot on the stovetop or in a slow cooker. If you're cooking them on the stovetop, bring a large pot of water to a boil and add the greens. Cook the greens for about 1 hour, or until they're tender. If you're cooking the greens in a slow cooker, add the greens to the slow cooker and cook them on low for 4-6 hours. Once the greens are cooked, add the onion, garlic, wild rice, vegetable broth, smoked paprika, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, or until the rice is cooked through. Serve the soul greens warm and enjoy!

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 2 bunches collard greens
• 1 bunch mustard greens
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup wild rice
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper

Instructions

1. Remove the stems from the collard greens and mustard greens and chop the leaves into bite-sized pieces.
2. Heat a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the collard greens, mustard greens, wild rice, vegetable broth, smoked paprika, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the greens are tender and the rice is cooked through.
5. Serve warm.

Why It Works

• Collard greens and mustard greens are two of the most popular types of soul greens, and they're often cooked together for a dish that's both hearty and delicious.
• Wild rice is a good source of fiber and protein, and it adds a nutty flavor to the dish.
• The smoked paprika and black pepper add a touch of spice and depth of flavor to the dish.
• Cooking the greens for a long period of time allows them to develop their full flavor and become tender.
• Serving the soul greens warm will help to keep them flavorful and moist.