This rice is so yummy. It's a great side dish for meals with meat but I like this for lunch all by its self. If you google it, collard green health benefits are unbelievable.
The original recipe comes from Gwyneth Paltrow's cookbook, My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness.
She says her kids love it. I almost didn't believe it...until my kids did the same!
Her recipe calls for kale. I made it with kale and it was super yummy. Well this time I had collard greens and it worked just as well. If you are making with collard greens, I suggest finely chopping them instead of a julienne cut like I did. It's a little easier to mix in with the rice grains.
Ingredients
9 collard green leaves, or about 1 pound, ribs removed and chopped finely
1 tbsp olive oil
3 garlic cloves, minced
3 green onions, diagonally sliced thinly
2 1/2 cups cooked brown rice
4 tbsp low sodium soy sauce
- Heat oil in large pan over medium heat. Add chopped collard greens and cook until dark green and tender, about 10 minutes.
- Add garlic. Cook until fragrant, about 1 minute.
- Add rice and cook until heated through, about 2 minutes. Add green onions and soy sauce. Cook for another minute.
