Bratwurst with Collards & Rice

Bratwurst with Collards & Rice

2 cups uncooked long-grain brown rice
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced (or 1 cup fresh onion bulbs, sliced a bit thicker)
1 package (around a pound) local, naturally raised bratwurst, cut into 1-inch pieces
1 large bunch collard greens, tough stems and ribs removed, leaves torn into large pieces
salt and ground pepper
2 tablespoons cider vinegar

Cook rice according to package instructions. Meanwhile, in a large skillet or heavy bottom pot, heat oil over medium-high. Add onion and cook until softened, 5 minutes. Add bratwurst & 1 Tbsp vinegar and cook, stirring often, until browned, 6 to 8 minutes. Add collards, season with salt and pepper, and cook, stirring/turning constantly, until collards are just tender, 7 minutes. Stir in 2nd Tbsp vinegar and serve over rice. It’s the vinegar, plus the quality of the greens & beef that make this dish really delicious.

—Leigh from A Larrapin Garden

Source: Adapted from: http://www.marthastewart.com/868439/bratwurst-collards-and-rice (Entered by Leigh Wilkerson)
Serves: 4-5

Ingredients

Step by Step Instructions

1. (See above)

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