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Bratwurst with Collards & Rice
<p>Bratwurst with Collards & Rice</p> <p>2 cups uncooked long-grain brown rice<br /> 2 tablespoons extra-virgin olive oil<br /> 1 large yellow onion, thinly sliced (or 1 cup fresh onion bulbs, sliced a bit thicker)<br /> 1 package (around a pound) local, naturally raised bratwurst, cut into 1-inch pieces<br /> 1 large bunch collard greens, tough stems and ribs removed, leaves torn into large pieces<br /> salt and ground pepper<br /> 2 tablespoons cider vinegar</p> <p>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.</p> <p>—<a href="http://larrapin.us">Leigh from A Larrapin Garden</a></p>Source: Adapted from: http://www.marthastewart.com/868439/bratwurst-collards-and-rice (Entered by Leigh Wilkerson)
Step by Step Instructions
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