- 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
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.