A Black Sea-style dish of finely chopped collard greens cooked with buttery onion, tomato paste and a little rice. A vegetarian one-pot meal that's a source of fibre and protein.
Ingredients
Instructions
- 1
Wash the collard greens, strip out the thick ribs and finely chop the leaves. Chop the onion; rinse and drain the rice.
- 2
Melt the butter in a wide pot and cook the onion over medium heat for 5 minutes. Add the tomato paste and red pepper flakes and stir for 1 minute.
- 3
Add the collard greens and cook, stirring, for 8-10 minutes until wilted and reduced by half.
- 4
Add the rice, water and salt. Bring to a boil, cover and simmer on low for 25-30 minutes, until the rice and greens are tender and the liquid absorbed.
- 5
Remove from the heat, leave covered for 10 minutes and serve hot.
Nutrition
Per serving
| Calories | 178 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 24 g |
| Fat | 8 g |
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