Name: Vary Aminanana (Collard Greens and Rice) recipe
Ingredients: 3 tablespoons extra-virgin olive oil;3 tomatoes, chopped;2 onions, chopped;1 tablespoon chopped fresh ginger root;2 bunches collard greens, torn into pieces;12 cups water;5 cups brown rice;1 ½ teaspoons salt;salt and freshly ground black pepper to taste

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Ingredients

3 tablespoons extra-virgin olive oil 3 tomatoes, chopped 2 onions, chopped 1 tablespoon chopped fresh ginger root 2 bunches collard greens, torn into pieces 12 cups water 5 cups brown rice 1 ½ teaspoons salt salt and freshly ground black pepper to taste

Nutrition Info

144.1 calories carbohydrate: 27.1 g cholesterol: : - fat: 2.7 g fiber: 3.2 g protein: 3.2 g saturatedFat: 0.4 g servingSize: - sodium: 156.3 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

24 servings

Recipe Note

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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