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Ingredients:
- 2 cups chicken or meat stock
- 1 cup long-grain rice
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 3 cups chopped collard leaves, loosely packed
- pepper
Preparation:
Bring the stock to a boil in a 2-quart saucepan. Add the rice, butter
or margarine, and salt; stir.
Add the chopped collard greens, a handful at a time, stirring after each addition.
Bring back to the boil; cover and reduce heat. Cook approximately 15 to 20 minutes, or until rice is tender.
Season with pepper before serving.
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Collard Greens Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
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