Contributed by Vicki Waddell

Yummy comfort food. Adapted from "The Joy of Cooking".

Ingredients

2 tbsp. olive oil
1 large sweet onion
1 bunch collard greens (about 12 oz), well washed, patted dry, stemmed, leaves coarsely chopped
1 cup short or medium grain white rice
1+3/4 cups very hot chicken or vegetable stock, or water
2 tbsp minced fresh dill, or 2 tsp dry
1/2 tsp salt
1/4 tsp pepper
hot pepper sauce

Instructions

Heat oil in a medium sauce pan and cook onions til tender. Add collards then cover and cook gently for 10 minutes. Add rice, stirring until it is well coated with oil and starting to look opaque, 3-5 mins. Stir in remaining ingredients, except hot pepper sauce. Bring to a boil. Reduce heat to low and simmer, tightly covered, for 15 minutes. Check a grain of rice, if nearly done remove pot from heat and let stand, covered, 5 to 10 mins. If far from done, cook a further 3 to 5 mins before standing. Serve with hot pepper sauce. Serves 4.

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