- 2 cups vegetable broth
- 1 cup white rice
- 1 tbsp vegan margarine
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 2 cups collard greens, rinsed and chopped
- pepper, to taste
- cayenne pepper (optional)
In a large pot, bring the vegetable broth to a boil. Add the rice, vegan margarine, salt and red pepper flakes.
Add the collard greens and bring to a slow simmer.
Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally.
Add a dash of black pepper and more salt and red pepper flakes to taste.
For a spicier dish, mix in a 1/4 to 1/2 tsp cayenne pepper before serving.
Makes four servings of collard greens and rice.