Vary Aminanana (Collard Greens And Rice)

• 3 tablespoons extra-virgin olive oil
• 3 tomatoes, chopped
• 2 onions, chopped
• 1 tablespoon chopped fresh ginger root
• 2 bunches collard greens, torn into pieces
• 12 cups water
• 5 cups brown rice
• 1 1/2 teaspoons salt
• salt and freshly ground black pepper to taste

1. Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
2. Transfer tomato mixture to a slow cooker; add water, rice, and salt.
3. Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.

extravirgin olive oil, tomatoes, onions, fresh ginger root, collard greens, water, brown rice, salt, salt

Taken from www.allrecipes.com/recipe/236464/vary-aminanana-collard-greens-and-rice/ (may not work)