Malagasy Vary amin’anana

Madagascar, an island nation off the east coast of Southern Africa near Mozambique, is another of Operation Rice Bowl’s featured countries this year. This authentic Malagasy recipe includes their staple — rice — that is generally eaten there three times a day. Minced gingerroot adds a pleasant peppery bite to the fresh greens and juicy tomatoes in this traditional dish. CJK

Malagasy Vary amin’anana

(Operation Rice Bowl)

Photo by Philip Laubner/CRS

2 tbsp. vegetable oil

1/2 small onion, minced

1 tsp. gingerroot, minced

1 tomato, diced

3 cups collard greens, thinly sliced

2 cups water

1 cup rice

Salt, to taste

Heat the oil in a medium pot. Add the onion, ginger, and tomato — sauté for about two to three minutes or until tender. Add the greens and continue cooking for one minute, stirring the mixture during this time. Add the water and bring to a boil. Stir in the rice and salt.

Cover and cook on medium heat for 30 minutes or until the water is absorbed.

Yield: 4 to 5 servings

A note from Carol: You could substitute fresh spinach or another kind of leafy green veggie, such as kale, Swiss chard, endive or broccoli raab for the collard greens.

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Operation Rice Bowl is Catholic Relief Services’ Lenten program. Since 1975 it has connected Catholics in the United States with those in need around the world.

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Visit FFF tomorrow to see a video of Mary Gibbs, administrative manager at the Catholic Spirit, demonstrating how to make vary amin’anana.