2 cups chicken or vegetable broth
1 cup white basmati rice
1 tablespoon butter or olive oil
1/2 teaspoon salt
1/4 teasoon red pepper flakes
2 cups collard greens, rinsed and chopped
- In a large pot, bring the broth to a boil. Stir in the rice, butter or oil, salt and red pepper flakes.
- Add the collard greens and bring to a simmer. Cover and cook until rice is soft, about 20 minutes, stirring occasionally. Season with more salt, black pepper or more red pepper flakes.