Instructions: To make sauce: In a small bowl, whisk yogurt, garlic and salt until mixture is very smooth. Cover bowl and refrigerate at least 15 minutes to allow flavors to meld.

To make salad: In a large, heavy saucepan, heat olive oil over medium heat.

Add onion and cook gently for about 2 minutes, or until it has softened but not browned. Stir in rice, tomatoes and peppers. Add water or stock. Add chopped greens and season with salt and pepper. Cover saucepan. Lower heat, and cook gently for about 20 minutes, or until collard greens are tender and all liquid has been absorbed.

Transfer contents of saucepan to a serving dish, cover and refrigerate for about 1 hour. To serve, pour yogurt-garlic sauce over salad and sprinkle with paprika. This dish is best served chilled or at room temperature.

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