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About the Dish

8 ounces Ground Grass-Fed Beef
6 ounces Collard Greens
1 small Yellow Onion
2 clove Garlic
1 tablespoon Chili Spice
3/4 cup Field Peas
1 packet Bragg Liquid Aminos
3/4 cup Long Grain Rice
2 sprigs Thyme
2 packets Sour Cream
Per Serving
Calories 598
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 4 g
Cholesterol 78 mg
Sodium 475 mg
Total Carbohydrates 76 g
Dietary Fiber 6 g
Sugar 3 g
Protein 29 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Remove stems from collard leaves. Chop leaves and stems finely, keeping both separate. Peel and dice onion.Peel and finely chop garlic.
Heat a heavy-bottomed pan over medium heat. Add cooking oil, and heat until shimmering. Crumble beef into pan in a single even layer, and cook without stirring for about 2 minutes.
Stir in collard stems, onion and garlic, and cook while stirring 3-4 minutes, or until onions begin to become translucent. Add chili spice and collard leaves, and continue to cook while stirring 3-4 minutes more.
Add field peas, 3 cups water and Bragg Liquid Aminos. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, about 30 minutes. Season to taste with kosher salt and pepper.
While the chili simmers: In a small saucepan with a lid, combine rice, thyme sprigs and remaining 1 1/2 cups water, and season with a pinch each of kosher salt and pepper. Place uncovered over medium-high heat. Bring to a boil, and cook about 8 minutes. Reduce the heat to very low, and stir briefly, taking care to move rice from the bottom of the pan. Cover and cook about 15 minutes more. Remove from heat, and let stand, covered until ready to serve
Remove the thyme stem from the rice. Fluff rice with a fork.
Divide rice between 2 bowls. Serve the chili over rice, and top with sour cream. Enjoy!