1 1/2 c. uncooked instant brown rice
1 sweet red pepper, chopped
1 clove garlic, finely chopped
2 tsp. olive oil
1 box (10 oz.) frozen kale or collard greens, thawed & drained
1/4 c. reduced sodium chicken broth
1 tbsp. lemon juice

1. Cook rice following package directions. Set aside, covered.

2. Saute red pepper and garlic in oil in large skillet until tender, 5 minutes. Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice; heat through.