1/2 chopped onion
Sm. amt. diced hot peppers
2 tbsp. oil
2 chicken bouillon cubes
2 c. cut-up cooked chicken
Chicken broth
1 bag frozen collard greens, chopped
1 c. dry rice

Brown onion and pepper in oil. Add bouillon and broth. Add chicken and greens. Cook 15 to 20 minutes until greens are tender. Add salt and pepper to taste. Serve over cooked rice. Serves 4 or 5 people. (Dish from Liberia, West Africa.)