Sausage and Collard Greens Rice

Heat a drizzle of olive oil in a pot and fry the Calabresa sausage, sliced into half-moons.

Add the onion, chopped tomato (seeds removed), and garlic. Season with salt to taste.

Sauté the aromatics until the tomato and onion are very soft.

Add the rice, a pinch of paprika, and season again with salt, sautéing until the rice absorbs the liquids in the pot.

Pour in two cups of room temperature water and mix well to distribute the ingredients evenly.

Cook the rice over low heat with the pot partially covered for about 15 minutes, or until the rice is cooked and the remaining water has evaporated from the bottom.

While the rice is cooking, chop the collard green leaves very thinly and toss with a little salt.

Once the rice is cooked, gently mix it to even out the ingredients.

Spread the chopped collard greens over the rice. Squeeze half a lime over the greens to finish with acidity.

Cover the pot and let the dish rest for 5 minutes. This will allow the greens to steam slightly and any remaining moisture to dry up.

Serve the sausage and collard greens rice.