Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish with bacon. In place of collard greens, you can use Swiss chard, kale, or green cabbage.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

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  • Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add garlic and onion to skillet; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 5 minutes. Add tomatoes and collards; season with salt and pepper. Cover and cook until collards are tender, about 10 minutes. Transfer to a medium bowl. Wipe skillet clean.

  • In skillet, heat oil over medium-high and add shrimp. Season with salt and pepper and cook, undisturbed, 2 minutes. Add collard mixture and cook until shrimp are opaque throughout, 2 minutes. To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Cook's Notes

To prep the collard greens, stack a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the leaves folded, slice crosswise.

Reviews (7)

38 Ratings
  • 5 star values: 15
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/11/2014
This was delicious! I used Muir Glen fire roasted diced tomatoes and also substituted Quinoa (cooked with chicken broth instead of water) for the rice. Love the collard prep technique too.
Rating: 5 stars
11/14/2012
YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.
Rating: 5 stars
11/14/2012
YUM! My kids are pretty adventurous but don't eat everything. I loved the hot or not option. I doubled the recipe (family of 6), but forgot to add an extra can of tomato. Next time I will ad more Collard Greens, just didn't seem to have enough.
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Rating: Unrated
10/25/2011
I used homegrown Swiss Chard and the recipe was delicious. Everything tastes better with bacon, anyhow!
Rating: Unrated
09/07/2011
I was ready to love this recipe, but thought it very one-dimensional and just not very tasty. For one thing, there is way too much tomato - I only used a 15 oz. can and still the tomato dominated everything. I love collard greens and shrimp, but all in all, the tastes were muddled. I wouldn't make it again. My family felt it was so-so.
Rating: Unrated
12/23/2010
I don't know why you say to cut the center vein out of the coollards. I have NEVER, EVER had to cut the vein out. If you slice the stem end very thinly, no porblem.... and as you get to the tips, you can cut wider slices. But then I have NEVER had to purchase Collards......... just go pick and wash and wash
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Rating: Unrated
12/06/2010
WOW!!! A huge hit. This is very easy to make and so delicious! I did add red pepper flakes to the greens and bought a bag of pre-cut collards. This will be a regular go to meal for a quick and easy dinner.