Collard Greens and Rice

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind