Creamy Collards & Rice

1 c. stock

½ c. uncooked rice, long-grain such as jasmine

½ T. margarine

Generous pinch of salt

2 c. chopped collard leaves, loosely packed

¼ c. coconut milk

Freshly ground black pepper.  Bring stock to a boil. Add rice, margarine and salt. Stir while adding collards a small handful at a time. Bring the mixture to a boil again before reducing heat and simmering for 10-15 minutes or until the broth is absorbed.  Stir in coconut milk and let sit for five minutes. Fluff with a fork, season generously with pepper and serve.

from southernfood.about.com