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.