2 C. white rice
4 cans Campbell’s concentrated chicken broth
1/2 bag each frozen collard greens and kale
1 C. - 1-1/2 C. half-and-half or cream
Empty all four cans of chicken broth into a large non-stick pot. Fill each empty can half-full of water and pour that in the pot too. (A lot of the flavor is in the trace amounts of chicken fat, which has a tendency to stick to the can. This helps get the last bits out.) Bring to a boil. Add rice. Turn down the heat and cook until the rice is done and all the chicken stock has been taken up. Add more water if needed.
Meanwhile, defrost the greens and gently simmer them with the cream for five minutes or more. You can do this via microwave or in a saucepan on the stove. Add this mixture to the rice just before it dries off. Add black pepper, and salt if you really think it needs it.
Optional additions: cooked mushrooms; bits of cooked bacon or pancetta; some quantity of precooked wild rice; bits of blanched chopped pecan; more greens than the main recipe calls for. Add optional ingredients at the last minute, except for extra greens which get added to the main batch. Optional substitutions: vegetarian broth for chicken broth; brown rice for white. Caution: if you substitute fresh greens and are using half-and-half, precook and drain the greens first.
American cooking would classify this as a side dish with chicken or turkey, but it’s good all by itself, and filling enough to use as a main dish or serve in place of funeral potatoes.