1. Bring water to a boil, add rice, cover and reduce heat. Steam rice for about 40 minutes, until all water is absorbed.While rice is cooking:
While rice is cooking:
1. Wash spinach, remove stems, and slice leaves into strips. Cut across strips to cut leaves into bite-size pieces.
2.Heat oil in a large pot over medium heat, add garlic and onions and cook for 3-4 minutes.
3. Stir in spinach to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if spinach starts to stick to pot.)
4.Stir in tomatoes, cover and cook for another 10 minutes.
5. Add the black-eyed peas, maple syrup, vinegar, and spices (black pepper, thyme, paprika, garlic powder, etc. -- no salt is needed!)
6.Stir well, cover, and cook until spinach is tender.
7. Serve the greens and beans on a bed of rice.
1 1/2 cups brown rice
3 cups water
1 large bunch collard greens or 16 oz spinach
3-4 cloves garlic finely chopped
1 medium onion chopped fine
3 tablespoons olive oil
1 14 1/2-ounce can crushed tomatoes
1 14-ounce can black-eyed peas
2 tablespoons maple syrup
2 tablespoons cider vinegar
Hot pepper sauce to taste
MaterialsLarge pot, Knife, Mixing spoon
More About Collard Greens
How to Select
Check to be sure the leaves look crisp and fresh. Avoid leaves that look wilted or have brown spots or rust.
How to Store
Store in a plastic bag that has holes in it. A wet paper towel in the bag will keep the leaves fresh. Store in your crisper for up to 7 days
How to Prepare
Try steaming or moist stir-frying collard greens. Contrary to popular belief, collard greens can be eaten raw and used in place of lettuce or spinach in salads and on sandwiches.
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