Collard Greens Tomato and Garlic Rice

Stay on top of tasty rice delights with healthy collard greens, tomatoes, and garlic. This vegetarian side is loaded with super nutrients such as vitamin A, K, C, Calcium and is also high in fiber. Collard greens make a nice change to kale or cabbage


½ cup gluten-free basmati rice (white or brown)
1 cup water for white rice or 1 ½ cup water brown rice
1 tbsp. + 1 tsp. extra virgin olive oil
2 tbsp. organic fresh parsley, chopped
1 organic GF bay leaf
2 garlic cloves, crushed
2 organic tomatoes, diced
1-bunch organic collard greens, wash well, dry and cut into 1-inch strips
Sea salt to taste


Add rice, water, 1 tsp. olive oil, parsley, bay leaf and a pinch of sea salt into a small pot, bring to boil and cover with a lid. Reduce heat to low and cook 15 minutes for white rice or 25 minutes brown rice or until rice is cooked. Fluff with a fork once done and cover with lid.
Add 1 tbsp. olive oil in a large sauce pan, add garlic and cook on low heat until just fragrant about a minute, then add tomatoes and cook while stirring for two minutes.
Stir in collard greens until well coated with tomatoes, cover and cook on low heat for 10 minutes, stir couple of times while cooking
Place cooked rice in a serving bow and mix in collard greens. Enjoy.

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