Friday, February 27, 2009

Collard Greens with Rice

  • 2 cups vegetable broth
  • 1 cup brown rice or white basmati rice
  • 1 tbsp butter or olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 2 cups collard greens, rinsed and chopped
  • pepper, to taste
  • cayenne pepper (optional)
    In a large pot, bring the vegetable broth to a boil. Add the rice, butter,
    salt and red pepper flakes. Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally. Add a dash of black pepper and more salt and red pepper flakes to taste. For a spicier dish, mix in a 1/4 to 1/2 tsp cayenne pepper before serving.

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