Greek Greens

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This is adapted from Madhur Jaffrey’s World Vegetarian and is my official cooked greens recipe.  This amount is a good side dish for 2 adults and 1 preschooler.  Well, sometimes it’s not enough because all three of us like it so much!

  • 3/4 cup water
  • 4 green onions cut into thin rings (white and green parts)
  • a little less than 1/4 tsp salt
  • 1 Tbsp+ sticky sushi (short grain) rice
  • 9 oz. ish of spinach or your favorite cooking green (beet greens, swiss chard, collards, carrot greens)
  • 2 tsp dried dill (fresh if you have it)
  • 1 Tbsp lemon juice

Put the first 5 ingredients in a small saucepan.  Cook on medium-high heat stirring now and then until the rice is just done and the liquid in the pot is a small amount of slightly thickened sauce.  (Add water if you need to if the water is gone and the rice isn’t done.)  DO NOT COVER.

Wash and remove the stems of your green of choice.  Bring a large pot with a couple of inches of water to a boil.  Add the greens, cover, and cook until tender, which is just a couple of minutes for spinach and much much longer for collards and carrots greens, with swiss chard and beet greens somewhere in between.

Drain the greens once done, squeezing out water as much as you can.  Add the spinach to the cooked rice mixture and add the dill and lemon juice.

Stir well and serve immediately.

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4 thoughts on “Greek Greens

  1. Pingback: This Week’s Menu | Plant Based for Health

  2. Pingback: This Week’s Menu | Plant Based for Health

  3. Pingback: This Week’s Menu | Plant Based for Health

  4. Pingback: This Week’s Menu | Plant Based for Health

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