Prepare time: 20 min
Cook: 3 hr
Ready in: 3 hr 20 min

This greens and rice is a recipe that is originally from Madagascar. It was converted into a slow cooker dish so it could be  taken to work for a fundraiser for ‘Operation Rice Bowl.’ I tripled the recipe to feed a crowd. I increased the healthy aspect by using fresh vegetables. You too can do the same or even invent something better to add to it.


  • 3 tablespoons extra-virgin olive oi
  • 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.
  2. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
  3. Transfer tomato mixture to a slow cooker; add water, rice, and salt.
  4. Cook on Medium until the water is completely absorbed, about 4 hours.
  5. Season with salt and freshly ground black pepper to taste.