Adapted from vegetarian.about.com
- 2 cups collard greens, rinsed and chopped
- 1 cup white rice
- 2 cups vegetable broth
- 1 tablespoon butter (or vegan margarine)
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (more or less to taste)
- Pepper to taste
- Cayenne pepper to taste (optional)
- In a large pot, bring vegetable broth to a boil. Add rice, butter, salt, and red pepper flakes.
- Add collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft and the broth is absorbed, about 15–20 minutes. Stir occasionally, and add more broth if necessary.
- Add a dash of black pepper and more salt to taste. For a spicier dish, mix in ¼ to ½ teaspoon cayenne pepper before serving
Serves 4. Prep time, 10 minutes; cook time, 20–30 minutes.
Ethiopian Collard Greens
Ethiopian collard greens are very similar to regular collards and are excellent in soups, sautéed, or simmered Southern-style. In African cuisine, they are commonly used in a dish called Ye’abesha Gomen, in which the greens are flavored with a variety of spices and chiles.