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Dark Leafy Vegetable Stew with Brown Rice

Kale, spinach, and collard greens simmered in a tomato broth and served over hearty brown rice.

Ingredients

  • 1 cup brown rice uncooked
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups kale chopped
  • 2 cups spinach fresh
  • 1 cup collard greens chopped
  • 2 medium carrots diced
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth low sodium
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black pepper to taste
  • 1/2 teaspoon salt to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions

  1. Cook brown rice according to package instructions. Set aside.
  2. In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
  3. Add carrots and cook for 5 minutes, stirring occasionally.
  4. Stir in diced tomatoes, vegetable broth, cumin, salt, and pepper. Bring to a simmer.
  5. Add kale, spinach, and collard greens. Simmer for 15–20 minutes until vegetables are tender.
  6. Serve the stew hot over brown rice and garnish with fresh parsley.