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Sturdier greens
Tougher greens, such as mature beet greens, collards,
chard, kale, collard or
mustard, usually need to be at least blanched and sometimes
cooked well. They
re super good for you.,full of calcium, iron, and vitamins
A and C.
This recipe is easiest if you cook extra
rice and extra greens for an earlier
meal and then combine the "leftovers" for
the next.
greens and rice
1 lb. sturdy greens, cleaned, steamed and chopped
2 c. cooked white or brown rice
2/3 c. cheddar or Gruyere
2 eggs, beaten
2 Tbs. parsley, chopped
salt and pepper to taste
1/4 c. fresh, soft bread crumbs
Combine cooked rice, cheese, eggs, parsley, seasoning.
Oil an 8 x 8 baking dish and alternate layers of rice
mix and greens in it. Top w/ crumbs. Bake at 350 for
30 min.
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