One Canned Ingredient Turns A Boring Rice Bowl Into An Iconic Southern Side

Sometimes, the hardest part of dinner is figuring out what to make. Even when you've decided on a main, you still need a side to round out the meal. But your go-to — a rice bowl — feels uninspired. Maybe something Southern? Something that adds a little extra fiber and a major dose of antioxidants and vitamin K? Jazz up that rice with a can of collard greens. 

Collard greens are typically eaten on their own, but combining them with rice helps fill out the dish and provide balance. Plus, opening a can takes hardly any work. With a few tweaks, like an extra can of beans, you can stretch a simple side into a full-fledged meal.  

Do I feel a tinge of guilt for endorsing canned collard greens? Absolutely. As a Southerner, the suggestion feels like disrespect to my grandmother. But collard greens take at least an hour to cook from scratch. That's not including the time it takes to wash and prep full-size leaves (I avoid buying pre-chopped — pre-chopped bagged greens are a food safety red flag). If you're just looking to quickly fill out a simple side, canned greens are fine. 

Not all canned greens are worth buying, but canned collards are worth the convenience. There's a reason why Southern cooks simmer them for an hour or more: Collards are hearty and tough. But while some leafy greens might turn to mush in a can, collard greens hold their own.

Cooking canned greens with the rice is likely overkill. Canned collard greens are already cooked, so you'll risk turning them to mush. Strain out the liquid — the nutrient-rich broth known as potlikker — and use it to cook the rice. Mix in the greens once the rice is done and let the residual heat warm them. To amp up the seasoning, add red pepper flakes, onion powder, or a splash of vinegar, or mix in a can of crushed tomatoes to further boost the umami flavor.

You don't have to stick to one cooking method, either. Toss the rice and greens together in a wok for a Southern twist on a stir-fry, or bake them in a casserole dish topped with cheese for baked cheesy rice.

To turn the dish into a well-rounded meal, add protein. Red beans or black-eyed peas are Southern classics, but you can experiment with other varieties as well. Not keen on beans? Add some savory sausage, either as sliced links, patties, or crumbles browned in a separate pan. Like many comfort foods, collards are defined by their versatility. Get creative and make them your own.