One can of Glory seasoned collard greens
One can of seasoned diced tomatoes
Half a small bag of red beans(cooked)
Two cups(dry) rice(cooked)
Toss first three ingredients into a pan and cook down the liquid a bit, add rice. Delicious!
The second night, I reheated these leftovers in a pan along with a little sliced Polish sausage, then sprinkled Parmesan cheese on top, and placed it into the oven at 425 degrees. Cook just enough to melt the cheese and cook down a little, about 20-30 minutes.
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1 comments:
Yummy, that sounds so good! My mom has collards in her greenhouse- they are ANCIENT. Probably 12 years old at this point, that plant won't die. I always forget that the young leaves are edible, it look prehistoric at this point :) I think I need to poke my head in next time I'm there and see if there's any fresh growth!
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