Collard greens casserole

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SERVES 4–6

1 cup rice, uncooked

2 cups chicken or vegetable stock or broth

¼ teaspoon kosher salt

1 teaspoon butter, unsalted

3 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup smoked turkey, chopped

6 collard greens leaves, washed and chopped into small pieces

1 teaspoon all-purpose seasoning

½ teaspoon crushed red pepper

In a small pan over medium heat, bring rice, broth, salt and butter to a boil. Lower heat, cover and simmer until all liquid is evaporated, approximately 15 minutes. Set aside.

In a medium saute pan or skillet on medium-high heat, heat olive oil and saute onion, garlic and smoked turkey until the onions are soft. Add collard greens and cook another 10 minutes. Season to taste with all-purpose seasoning and crushed red pepper. Mix with rice and serve. If you prepare the day before and reheat the following day, moisten with ¼ cup broth. (Also try this recipe with kale, chard, turnips or spinach.)