Vary Aminanana (Collard Greens And Rice) - cooking recipe

Ingredients

3 tablespoons extra-virgin olive oil
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

Preparation

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