🍚 Red Beans and Rice with Collard Greens · by Jason Wyrick, on Physicians Committee for Responsible Medicine

🔧 Salt-, oil-, and sugar-free teaching suggestions (adaptation not tested) · 🌐 External recipe · 🎥 No video found · 🆓 Free to view, no account needed · 📅 Checked November 12, 2026

👩‍🍳 Creator and host: Jason Wyrick (from Dr. Neal Barnard’s 21-Day Weight Loss Kickstart), on the Physicians Committee for Responsible Medicine’s website
🍚 Bowl · 👥 serves 2 (easy to double) · ⏱️ about 25 minutes with cooked beans and rice · 🍳 stovetop

🌿 Our description: Red beans and collard greens cooked with the onion-pepper-celery trio, thyme, and bay leaf, spooned over brown rice. A simple bean-and-grain bowl. 🫘

🔄 Make It the Kitchen Monk Way

No oil or sugar. One ingredient carries salt, plus an optional hot sauce:

Ingredient	Kitchen Monk swap	Status
Salt (¼ tsp)	Leave out; add a splash of vinegar or salt-free Cajun-style spices (untested)	🔧 Swap
Optional hot sauce	Choose a salt-free hot sauce or chili flakes (untested)	🔧 Swap
Canned red beans, if used	Choose no-salt-added	Label check

🧪 We have not tested these swaps. 📊 We have not calculated nutrition for this recipe.

🔖 Filter codes: ingredient-red-beans ingredient-beans-legumes ingredient-collards ingredient-brown-rice meal-bowl meal-dinner equip-stovetop time-under-40-min budget host-pcrm sos-teaching external free-no-account

Recipe, photos, and instructions belong to Jason Wyrick and the Physicians Committee for Responsible Medicine and stay on pcrm.org; we link to them and describe the dish in our own words. Our suggestions are Kitchen Monk’s own and are independent of Jason Wyrick and the Physicians Committee for Responsible Medicine, who have not reviewed or endorsed them. Educational only, not medical advice. Report a broken link or correction: rfjeep@gmail.com.