½ cup short grain – brown rice
1 cup water
Olive oil spray
½ lb. collard greens, stems & stalk removed
½ lb. Swiss chard, stems & stalk removed
1 Tbsp. olive oil
1 medium onion, chopped
2-3 cloves garlic, minced
2 tsp. fresh dill
2 tsp. fresh oregano or mint
½ tsp. salt
1.2 tsp. fresh ground pepper
7-8 oz feta cheese, drained and crumbled
3 large eggs, lightly beaten
1 Tbsp. pine nuts or chopped walnuts
For rice crust:
In a small saucepan or in rice cooker, combine rice and water and bring to a simmer. Reduce heat to low, cover if desired, and cook until water is absorbed, about 45 minutes. Cool. Lightly spray a pie pan and press the cooked rice in to it. Preheat oven to 375 degrees and set aside until filling is ready.
In large skillet or wok, bring 2”-3” water to boil. Blanch greens for 1-2 minutes. (*Other greens may be substituted if you choose. Supplement spinach, Russian kale, etc. to equal total amount of collards and chard.) Drain, rinse in cold water and squeeze water out. Mince finely.
In skillet or wok, heat olive oil and sauté onion until clear and sweet. Add garlic and cook another minute. Add the greens, cooking for another couple of minutes. Remove from heat and stir in herbs & salt & pepper. When slightly cooled, add crumbled feta and eggs. Mix well. Scrape into rice crust, smooth the top and sprinkle with pine nuts or chopped walnuts.
Cover loosely with foil. Bake 375 degrees for 35 – 40 minutes. Remove foil for last 5 minutes of baking.
A tasty, greens dish that travels well and can be brought to any gathering!
Breakfast, brunch, lunch appetizer or dinner.
If you prefer, you can make this without the rice crust.
A filling in the Greek tradition! Serve as a side or as an entrée.
Or bake in a 13 X 9 pan, cut in to squares and serve as an appetizer.