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Collards and Rice

2 cups broth (vegetable or chicken)

1 cup brown rice

2 cloves garlic, minced

1 Tb butter

1/2 tsp salt

3 loosely packed cups chopped raw collard leaves

Freshly ground pepper

Boil broth; add the rice, garlic, butter, and salt. Stir once,

reduce heat to low, cover and cook 25 minutes. Add collards,

handful by handful, stirring constantly. Cover, bring to a boil,

then reduce heat to low and cook approximately 15-20 minutes.

Season to taste. Serves 4.

Option: you may also serve this with any cooked red bean, like

Aduki (Adzuki). Yum!