Vary Aminanana (Collard Greens and Rice)
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Ingredients4 h 20 m servings 144 cals
Original recipe yields 24 servings
- 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.
Per Serving: 144 calories; 2.7 g fat; 27.1 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 156 mg sodium. Full nutrition
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