Kale (Collard Greens) Salad
1/2 bunch of kale (collard greens), cut off the stems and discard, coarsely chopped
1 small onion, finely chopped
1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 cup rice, rinsed, drained
Half of Bell pepper, diced
2-3 tbsp crushed tomato, canned
1 cup water
Garlic Yogurt Sauce:
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt
Saute the onions with olive oil until they are softened. Place the rice, red pepper, crushed tomato, kale, water, salt and pepper into the pot. Cover the pot. Cook until the kale is softened at low-medium heat.
Serve chilled or at room temperature with Garlic Yogurt as a light lunch.