Skip to Main Content

Collard Greens and Rice

2 cups vegetable stock
1 cup long-grain rice
1 Tbsp. Earth Balance margarine
1/2 tsp. sea salt
2 cups chopped collard leaves
Black pepper, to taste

• In a large saucepan, bring the stock to a boil. Stir in the rice, the Earth Balance, and the salt.
• Add the collard leaves and return to a boil, stirring often.
• Cover, then reduce the heat.
• Cook for 20 minutes, or until the rice is soft.
• Fluff with a fork and season with the pepper.

Makes 4 servings

Commenting is closed.
  • ncgalnwy says:

    I grew up in the south, NC and these were really amazing! I tweaked the recipe a bit and used crushed cayenne pepper and some chopped onion while cooking and then served with hot pepper vinegar and louisiana hot sauce….felt like I was back home in NC 🙂