Have leftover ingredients? Enjoy this complimentary recipe from our Every Bite cookbook!
Spicy greens on a bed of rice is so satisfying!
Prep time: 15 minutes
Cooking time: 20-25 minutes
3 cups braising greens like kale, collards, mustard greens, Swiss chard, beet greens, radish greens or escarole. Washed, drained, and roughly chopped
1 tablespoon olive oil
¼ cup onions, diced into ¼” pieces
2 tablespoons garlic, minced
1 tablespoon fresh Italian parsley, minced
½ cup (about2) jalapenos, minced without the seeds for less spice with the seeds for more spice
½ cup fresh or canned tomatoes, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup long grain rice like jasmine or basmati
1 cup water
In a 1-quart saucepan, mix the rice and water together. Cover with a tight fitting lid and cook on low heat about 20 minutes or until the water is gone and the rice is cooked. Remove from the heat and fluff with a fork, cover again and let rest 5 minute before serving.
Heat a 2-quart saucepan on medium high heat for 1 minute; add the olive oil and heat for an additional 30 seconds. When the oil is hot, add the diced onions and minced garlic, stir well and cook about 4-5 minutes or until the onions are translucent and the garlic is just starting to brown. Add the minced parsley and jalapenos and sauté 1 minute more. Reduce the heat to medium and add the greens and tomatoes. Mix well, cover with a tight fitting lid and cook about 10 minutes. Remove lid and stir. Continue cooking until the greens are wilted and are no longer tough; about 15-20 minutes total. Ladle the greens over the rice and enjoy!