Serves: 6
Total Calories: 203

2 tablespoons olive oil
1 large Spanish onion chopped (about 2 cups)
12 cloves minced garlic
4 bay leaves
2 cups chopped collard greens, firmly packed
5 cups water
1 1/2 cups cooked brown basmati rice
20 sun dried tomato halves, cut into pieces with scissors
1/4 cup tamari sauce
3 sprigs fresh rosemary or 1 teaspoon dried
1 teaspoon dried basil

1. Heat the oil in a large, heavy kettle such as a cast-iron Dutch oven. Add the onion, garlic, and bay leaves, and sauté very slowly over low heat, for at least 30 minutes, stirring occasionally.

2. Raise the heat to high and add the collard greens. Sauté until wilted, then add the remaining ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 30 minutes, or until the collards and rice are tender. Serve with homemade cornbread.

Nutritional Facts:

Serves: 6
Total Calories: 203
Calories from Fat: 44

More Recipes from the For the Love of Garlic Cookbook:
Garlic-Lentil Soup
Garlicky Chicken Soup
Baby Lima Bean Soup with Rosemary and Garlic
Garlic, Greens, and Rice Soup
Using Garlic, Scallions, Scapes, and Chives
Potato and Cauliflower Soup with Roasted Garlic
Potato and Mustard Greens Soup with Roasted Garlic
Soup Provencal
Gazpacho Supreme