I’m planning a fairly lazy afternoon today, after a very busy weekend. It may even include a long nap this afternoon, and I haven’t thought ahead much to dinner. Fortunately, we had some saffron rice left over from the weekend, and I have a bin full of beautiful peppers and collards in the fridge. We also have black olive paste on hand, so we’ll use that to season our dish.
Olive oil
Onions
Peppers – red, yellow, green
Collards
Black olive paste
Saffron rice
Slice the onions and peppers into strips. Stir-fry the veggies, adding some black olive paste in the last minute or so. When they’re almost done, reheat the rice.
Serve the veggies on the beautiful yellow rice and enjoy the color mix!
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