- 2 cups low-sodium chicken stock
- 1 cup uncooked, long grain brown rice
- 5 cups Florida collard leaves, chopped and loosely packed
- 1 tablespoon butter
- 1/2 teaspoon salt
- pepper to taste
- 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.
Yield 6 servings
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