1 small bunch collard greens (or other dark leafy greens such as kale, chard or cabbage) (about 2 cups when cut)
INSTRUCTIONS
Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally.
In the meantime, as the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside.
After 45 minutes, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes.
After 30 minutes, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed.
Serve warm with desired toppings. (kimchi, green onions, a splash of soy sauce and a bit of hot chili oil.)