My friend Shelly & her husband have the most beautiful backyard garden! Today, she shared the bounty & surprised me a bag of gorgeous herbs, lemons & hearty collard greens!
I whipped up this dish (adapted from this recipe) with the collards & juice from the fresh lemons.
- "Spicy Collard Greens with Rice"
- 2 cups vegetable broth
- 1 cup jasmine rice
- 1 Tbsp vegan margarine
- ½ tsp salt
- ¼ tsp red pepper flakes
- 2 cups collard greens, rinsed & chopped
- pepper, to taste
- In a large pot, bring the vegetable broth to a boil. Add the rice, vegan margarine, salt & red pepper flakes.
- Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally. Add a dash of black pepper & more salt & red pepper flakes to taste. For a spicier dish, mix in a ¼ to ½ tsp cayenne pepper before serving. Finish with a squeeze of fresh lemon juice.