Wild Rice with Wilted Greens

This is a great recipe for using up your wayward winter greens like the tops of beets.

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  • Servings: 4

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  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 4 cups tightly packed chopped chard, kale, beet greens or spinach
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon red pepper flakes

How to make this recipe

  1. In a large saucepan, cover the wild rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the rice is tender but still chewy, about 1 hour. Drain the rice well.

  2. Meanwhile, heat the oil in a large nonstick skillet. Cook the garlic over medium-high heat until golden brown, about 2 minutes. Add the greens and cook, tossing occasionally, until wilted, about 4 minutes. Add the balsamic, red pepper and season with salt. Cook one minute more, until the vinegar has reduced, and remove to a mixing bowl.

  3. Toss the wild rice with the wilted greens and serve warm.

Contributed By Photo © Phoebe Lapine Published May 2012

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