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Vary Aminanana (Collard Greens and Rice)


"This is a recipe from Madagascar. I converted it to a slow cooker dish so I could take it to work for a fundraiser for 'Operation Rice Bowl.' I tripled the recipe to feed a crowd. I increased the healthy aspect by using fresh vegetables."
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4 h 20 m servings 144 cals
Original recipe yields 24 servings

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  1. Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
  2. Transfer tomato mixture to a slow cooker; add water, rice, and salt.
  3. Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.

Nutrition Facts

Per Serving: 144 calories; 2.7 g fat; 27.1 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 172 mg sodium. Full nutrition

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I really enjoyed this simple yet healthy recipe. I loved the kick of ginger. I scaled this recipe down and cooked on the stove for something faster for dinner. Next time I might add carrots ...