Main course

One-Pan Elk with Eggplant and Collard Greens

Name: One-Pan Elk with Eggplant and Collard Greens
Total time: 37 min
Ingredients: 1 bunch Savory; 161 g Elk; 1 bunch Collard greens; 1 bunch Dill; 5 g Sea salt; 7 g Onion powder; 1 piece Eggplant; 84 g Basmati rice; 24 g Lard; 229 ml Harissa paste

by Andrii M.

Cooking time37 min

Calories1,228 kcal / portion

Creation dateJul 29, 2026

Rating

Basmati rice84 g307 kcal
Collard greens1 bunch48 kcal
Dill1 bunch13 kcal
Eggplant1 piece113 kcal
Elk161 g179 kcal
Harissa paste229 ml275 kcal
Lard24 g216 kcal
Onion powder7 g24 kcal
Savory1 bunch54 kcal
Sea salt5 g0 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

Cypriot-inspired comfort food: tender elk paired with eggplant and collard greens and basmati rice, finished with savory and dill and a hit of onion powder. 1. Pat the elk dry and season with sea salt, onion powder. 2. Heat lard in a heavy pan and roast the elk until it develops a deep golden crust, about 15 minutes. 3. Add eggplant and collard greens to the pan and cook until just tender, stirring in savory and dill for fragrance. 4. Cook the basmati rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of harissa paste before serving hot.