Comforting and sweet!
To the pot of cooked rice, add the marinated apple (including any liquid); season with salt and pepper. Serve with collard greens.
Stir to combine. Set aside to marinate.
Place ingredients in a bowl and season with salt and pepper.
Turn off the heat and fluff with a fork. Cover to keep warm.
Reduce the heat to low. Cover and cook, without stirring.
Heat to boiling on high.
In a small pot, combine the ingredients.
Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
Add 1/4 cup of water.
Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
Add the chopped collard greens. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted.
In a medium pan (nonstick, if you have one), heat olive oil on medium-high until hot.
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