Collard Greens and Rice

2 cups chicken stock
1 cup long-grain rice
1 Tbsp. butter or margarine
1/2 tsp. sea salt
2 cups chopped collard leaves
Black pepper, to taste
• In a large saucepan, bring the stock to a boil. Stir in the rice, the butter or margarine, and the salt.
• Add the collard leaves and return to a boil, stirring often.
• Cover, then reduce the heat.
• Cook for 20 minutes, or until the rice is soft.
• Fluff with a fork and season with the pepper.
Makes 4 servings