Recipe * Rice and Rye with Greens
1 cup cooked Rice & Rye (cooked in water or veggie broth) – see this post for cooking rye
4 cups washed & chopped greens (collards, kale, chard)
3 leeks, washed and cut into 1/2″ slices
sea salt or Bragg Liquid Aminos
1 TBSP olive oil
1/2 cup veggie broth
Heat a large skillet pan and add olive oil.
Add leeks and saute over medium heat until soft. But don’t let them brown! Season with a bit of sea salt or Bragg’s to taste.
[Side note about greens: Easiest way to deal with them if you haven't before is to wash the leaves carefully, then remove any thick stems (evident on greens like collards and some kales, more subtle on chards). Don't shake or dry off too much water as you want that to help steam them in cooking. Stack the leaves and chop them.]
Add the chopped greens, stir to coat a bit with oil/leeks, cover and reduce heat to medium (you want a light simmer). Check the pot after about 5 minutes and give a stir – greens should have wilted and started to soften. If you’re only using chards, this will happen quickly – collards and kale may take a bit longer.
Cover and simmer another 5 minutes. Uncover, add veggie broth and cooked rice & rye. Stir to mix and cover and return to a simmer. Let simmer another 5 minutes or until grain is heated through and the dish has reached your desired consistency.
Season with salt (or Bragg’s) and pepper to taste.
