Monday, February 15, 2010

Creamy Collards and Rice

(serves 2)
Adapted from

1 c. stock
½ c. uncooked rice, long-grain such as jasmine
½ T. butter
Generous pinch of salt
2 c. chopped collard leaves, loosely packed
¼ c. coconut milk
Freshly ground black pepper

Bring stock to a boil. Add rice, butter and salt. Stir while adding collards a small handful at a time. Bring the mixture to a boil again before reducing heat and simmering for 10-15 minutes or until the broth is absorbed. Stir in coconut milk and let sit for five minutes. Fluff with a fork, season generously with pepper and serve.

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