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1. Combine the brown rice and water for rice in a saucepan with a pinch of the kosher salt. Bring to a boil, cover, reduce to low and simmer 40 minutes until tender. Rest covered 10 minutes, then fluff.
1.5 tsp Kosher salt,
1.5 cup Brown rice, uncooked,
3 cup Water for rice
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2. Heat the olive oil in a large deep skillet over medium heat. Add the onion, celery and green bell pepper and cook 6 minutes until softened. Add the garlic and cook 30 seconds.
2 tbsp Olive oil,
1 piece Yellow onion, diced,
2 piece Celery stalks, diced,
1 piece Green bell pepper, diced,
4 clove Garlic cloves, minced
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3. Add the ground kosher turkey, breaking it up, and cook over medium-high heat 7 minutes until no pink remains. Stir in the smoked paprika, ground cumin, dried thyme, cayenne pepper, kosher salt and black pepper and cook 1 minute to bloom the spices.
1.5 lb Ground kosher turkey,
2 tsp Smoked paprika,
1 tsp Ground cumin,
1 tsp Dried thyme,
0.2 tsp Cayenne pepper,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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4. Pour in the broth, scraping up browned bits. Add the collard greens in handfuls, stirring until they wilt, then cover and simmer 15 minutes until tender.
1.5 cup Chicken or vegetable broth, dairy-free,
1 piece Collard greens, stemmed and chopped
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5. Stir in the white beans and simmer uncovered 8 minutes until the sauce thickens slightly. Finish with the apple cider vinegar and adjust the seasoning.
2 can White beans (cannellini or great northern), drained and rinsed,
1 tbsp Apple cider vinegar
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6. Serve the skillet over the brown rice. To make ahead, cool and refrigerate the skillet and rice separately up to 4 days, then reheat gently with a splash of broth or water.
