Meatless Monday: Collard Greens & Rice

Veggie plate, anyone?

Our weekly CSA veggie basket is brimming with greens every week this time of year. We had to find some favorite preparation methods or we were in danger of dreading the basket instead of looking forward to it. We stumbled upon this recipe, and now we HOPE to see collard greens in our basket. Go figure!

Collard greens with rice

• 2 cups vegetable broth
• 1 cup brown* or long-grain white rice
• 1 tablespoon Earth Balance butter
• 1/2 teaspoon salt
• 3 cups chopped collard leaves, loosely packed
• pepper

Bring the broth to a boil in a 2-quart saucepan.

Add the rice, butter, 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. *We use brown rice if we have extra time. It needs to cook a bit longer, and you’ll need to use more broth.

Season with pepper before serving.

(Adapted from About.com)

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