Collard Greens Kale Rice (Greek Style)Collard Greens Kale Rice (Greek Style)
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Collard Greens Kale Rice (Greek Style)
2 lbs. Collard Greens, fresh or frozen
2 lbs. Kale, fresh or frozen
1-1/2 lbs. Onions
1/3 cup Lemon Juice
1 tbsp. Mint, dried leaves
1 tbsp. Oregano, dried leaves
1 tbsp. Parsley, dried
2 cups Brown Rice cooked in 4 cups Water

(To enlarge the photo of the Collard Greens Kale Rice (Greek Style), click on the photo or link)


This collard greens kale rice recipe is relatively easy to prepare. It can be cooked in either a wok or in a microwave oven, and it can be made with either fresh or frozen collard greens and kale. It will serve four or more people as a main meal. Leftover collard green kale rice can be stored in the refrigerator in the covered baking dish or other covered container for a few days, and it's great when warmed up.

When using fresh collard greens and kale, we begin by cutting off the stem ends and soaking the greens in a sink full of cold water.

While the collard greens and kale are soaking, place the rice pot on the stovetop with 2 cups of water, and turn the heat up to high to bring the water to a boil.

While the water is heating, wash and peel the onions and begin washing and cleaning the collard greens and kale, removing any bad spots.

When the water in the rice pot begins to boil, add the rice, cover, reduce the heat to low, and simmer until the water is absorbed into the rice.

Finish washing and cleaning the collard greens and kale, and coarsely shred the onions, collard greens and kale in a food processor, or dice the onions with a knife, and cut the collard greens and kale into bite-sized pieces.

Place the shredded or cut collard greens, kale (or frozen collard greens and kale if you are using them) and onions in a covered microwaveable dish, or in a wok, add the mint, oregano, and parsley, mix well and cook until the collard greens and kale are tender and the onions are semi-translucent.

When the rice and veggies are cooked, combine them together with the lemon juice and mix well. Allow the flavors to blend together for about 5 minutes, and reheat as necessary.

Serve the collard greens kale rice and Enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!