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My review
Vary Aminanana (Collard Greens and Rice)
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1 reviews
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greendragonfly67
"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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Ingredients
4 h 20 m servings 144Original recipe yields 24 servings
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Directions
{{model.addEditText}} Print- 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.
- Transfer tomato mixture to a slow cooker; add water, rice, and salt.
- Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
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11/21/2017
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 ...