This recipe for dirty rice is a hit both with my clients and with our dinner table guests.  Fluffy white rice studded with the usual culprits—celery, onions, garlic, crumbled sausage, and green onions—but also includes a couple of unique add-ins. Instead of diced, traditional green bell peppers you use diced poblano peppers and instead of a side of greens served alongside the dish, hearty collard greens are cooked right into the rice. (I had collard greens on hand from our veggie garden, but feel free to use spinach, kale, Swiss chard or even mustard greens if you like.)  This dish comes together effortlessly on the stove in about 25 minutes…just enough time to grab the hot sauce and set the table!

(To view this recipe, click on the following link: http://www.southernliving.com/recipes/collard-green-creole-dirty-rice-recipe )

Tagged: collard green dirty rice, collard greens, Creole, creole cuisine, dirty rice, greens, Louisiana, poblano peppers, rice, sausage, Southern Living, Southern Living Magazine, trilogy, white rice