Collard Greens with Brown Rice


  • 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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