Collard Greens Pilaf With Tomato

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 anaheim pepper or 1/2 bell pepper, diced
• 2 cloves of garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon crushed red pepper flakes
• 1 hothouse tomato, grated with its juice preserved
• 1 1/2 to 2 cups of collard greens, ribs removed, cut into a chiffonade
• 2 cups water
• salt to taste
• 1 1/4 cup basmati rice

1. Heat oil in a large saucepan over medium heat. Add onion and anaheim pepper and saute 5 minutes. Add minced garlic and saute another minute. Add tomato paste and crushed red pepper flakes and stir 1 minute.
2. Add grated tomato to the vegetables with its juice. Cook the mixture for 3 minutes. Add collard greens and water. Add salt to taste. Bring to boil. When it starts to boil, add rice. Reduce heat to low, cover the saucepan and simmer until rice is cooked to tender and liquid is absorbed, about 20 minutes. Do not open the lid! Turn the heat off and let stand covered for additional 10 minutes.
3. Serve pilaf with yogurt, if desired.

olive oil, onion, anaheim pepper, garlic, tomato paste, red pepper, tomato, collard greens, water, salt, basmati rice

Taken from www.epicurious.com/recipes/member/views/collard-greens-pilaf-with-tomato-50123532 (may not work)