Ingredients2 cups low-sodium chicken stock1 cup uncooked, long grain rice5 cups Florida collard leaves, chopped and loosely packed1 tablespoon butter1/2 teaspoon saltpepper to tastePreparation
- Bring chicken stock to a boil in a 2-quart saucepan.
- Add the uncooked rice, butter and salt; stir.
- Stir in collard greens a handful at a time.
- Bring back to a boil; cover and reduce heat. Cook approximately 25 minutes or until rice is tender. Add pepper to taste.