Vary Aminanana (Collard Greens And Rice)

1. 1

   Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.

2. 2

   Transfer tomato mixture to a slow cooker; add water, rice, and salt.

3. 3

   Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.