Greens with Brown Rice

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

  1. Bring chicken stock to a boil in a 2-quart saucepan.
  2. Add the uncooked rice, butter and salt; stir.
  3. Stir in collard greens a handful at a time.
  4. Bring back to a boil; cover and reduce heat. Cook approximately 25 minutes or until rice is tender. Add pepper to taste.

Yield6 servings


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