Wednesday, November 28, 2007
My Classic Go-To Meal: Mustard Greens & Rice
One of my standby, go-to, quick & easy meals is brown rice with sauteed greens of some sort. It's tasty, easy, very nutritional, it fills you up, and makes great leftovers.
My husband has a penchant for mustard greens, so I often use these when making this dish. Kale works deliciously too. Any dark, leafy green of your choice would work -- spinach, chard, collards, dandelion greens, and the like.
Dena's Mustard Greens & Rice
3 tbsp extra virgin olive oil
1 bunch mustard greens, rougly chopped and rinsed
As much garlic as you like, chopped (we like a lot!)
1 medium onion, roughly chopped
Brown rice for as many people you're feeding -- for 2 people and leftovers, I use 4 cups (you could also totally substitute quinoa!)
Salt & pepper to taste
(Optional items: garbanzo beans or black beans or protein of your choice)
In a medium skillet over medium-high heat, add 2 tbsp olive oil. When it's shimmery, add garlic and onion and let them get fragrant and the onion slightly translucent. I actually like to wait until the garlic is just this side of toasty.
Then add your washed greens and toss to coat and get them wilty. If you're using mustard greens, which are a particularly hardy green, cover and let it steam to soften the greens. If you're using something more tender, like spinach or chard, you likely won't even need to do that.
When your greens are a rich dark green color and as wilted as you like them (usually pretty darn wilted), add brown rice and remaining tbsp olive oil and toss to combine. Add any optional items. Then salt and pepper to taste and serve and enjoy!
A variation: at the last minute, when you've added the last tbsp of olive oil, also add a tbsp of your favorite vinegar or lemon juice. Adds a nice acidic counterpoint if you're in the mood for a different flavor.