INGREDIENTS:

• 2 tbsp olive oil
• 1 bunch of scallions, coarsely chopped
• 2 cups broth
• 1 cup white rice
• ¼ teaspoon salt
• 1 large bunch chopped collard leaves well washed, stems removed, coarsely chopped
• freshly ground pepper

PREPARATION:

Heat oil and cook scallions until tender,  then stir in the rice.  Coat the rice with oil and cook for 3 minutes.  Add broth and salt  and pepper and bring to the boil.   Add the chopped collard greens, a handful at a time, stirring after each addition. Bring back to the boil; cover and reduce heat. Cook 20 minutes. Remove from heat and let stand covered for 10 minutes.