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Ingredientes
- 1 2/3 c. plain yogurt
- 4 x garlic cloves, chopped Salt
- 3 Tbsp. virgin extra virgin olive oil or possibly vegetable oil
- 1 sm Spanish onion, finely diced ( 1/2 c.)
- 1/2 c. long-grain rice
- 2 med tomatoes, peeled and coarsely minced (1 c.)
- 2 x long Italian green peppers, seeded and finely minced ( 1/2 c.)
- 2 c. water or possibly chicken stock
- 2 lb collard greens, coarsely minced (include tender stems) Salt and freshly grnd black pepper Paprika for garnish
Direcciones
- To make sauce: In a small bowl, whisk yogurt, garlic and salt till mix is very smooth. Cover bowl and chill at least 15 min to allow flavors to meld.
- To make salad: In a large, heavy saucepan, heat extra virgin olive oil over medium heat.
- Add in onion and cook gently for about 2 min, or possibly till it has softened but not browned. Stir in rice, tomatoes and peppers. Add in water or possibly stock. Add in minced greens and season with salt and pepper. Cover saucepan. Lower heat, and cook gently for about 20 min, or possibly till collard greens are tender and all liquid has been absorbed.
- Transfer contents of saucepan to a serving dish, cover and chill for about 1 hour. To serve, pour yogurt-garlic sauce over salad and sprinkle with paprika. This dish is best served chilled or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2024g | |
| Calories 1220 | |
| Calories from Fat 505 | 41% |
| Total Fat 57.45g | 72% |
| Saturated Fat 14.86g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 337mg | 14% |
| Potassium 2620mg | 75% |
| Total Carbs 149.57g | 40% |
| Dietary Fiber 27.1g | 90% |
| Sugars 34.86g | 23% |
| Protein 38.44g | 62% |
