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Side Dishes

Rice Pilaf with Collards

One needs a proper vehicle for gravy, and rice is just the thing. Rice had its New World debut in South Carolina and has been a Southern staple ever since. So combining fried chicken, rice, and gravy is only natural.

For color, flavor, and tradition, add chopped collard greens (or any other green, like spinach). Sprinkle the greens with salt so they wilt a bit—this shortens cooking time.


6 servings

Total Time

35 minutes

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Test Kitchen Tips

To stem and chop greens, fold each leaf in half lengthwise and trim out the stem. Slice the leaf into ½-inch wide strips, then chop into smaller pieces.


Toss collards with ½ tsp. salt and let stand while the rice cooks.

Melt butter in a saucepan over medium heat. Add onions, zest, and remaining 1 tsp. salt and cook until soft, 23 minutes. Stir in rice and cook 1 minute.

Add broth and bay leaf; bring to a simmer. Reduce heat to mediumlow, cover, and cook until liquid is absorbed, about 15 minutes. Off heat, let stand, covered, 5 minutes.

Sprinkle salted collards on top of the rice. Drape a clean towel under the lid (to absorb excess moisture) and let stand 5 minutes more.

Stir collards into rice with a fork.

Nutritional Facts

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