- 2 c vegetable stock
- 1 c brown rice or basmati rice
- 1 bay leaf
- 1 bunch collards stems removed and discarded
- 2 tbsp olive oil
- 1 leek halved lengthwise and thinly sliced crosswise into half moons
- 1 garlic clove minced
- 1 tbsp soy sauce
- 1/8 tsp cayenne pepper
- ¼ tsp salt
- fresh ground pepper
- 1 cup of water
In a saucepan, bring 2 c vegetable stock to a boil. Add the rice and bay leaf, cover and return to a boil. Reduce heat to a very low and cook, covered 30-40- min or until liquid has been absorbed. Fluff with a fork.
While the rice is cooking, prepare the collards. Stack the collard leaves on top of each other. Roll the stack tightly in a long tube and slice as thinly as possible to make spaghetti like strands.
In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender. Stir in the minced garlic.
Add a cup of water to the leeks and garlic. Stir in the collard strands and pinch of salt. Cover the skillet, cook over medium heat until the collards are just tender. Transfer to a colander and drain well.
Dump the drained collards on a cutting board. Chop into pieces. Stir the collards, soy sauce, cayenne, and salt into the rice. Grind in some black pepper. Taste and add seasonings. Enjoy.