Vary Aminanana (Collard Greens and Rice)

Ingredients

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

Equipment

• frying pan
• slow cooker

Directions

1. Heat olive oil in a large skillet.
2. 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.
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. Season with salt and freshly ground black pepper to taste.