2 bunches mustard greens, or 1 bunch chard and 1 bunch greens, coarse stems removed
3 tablespoons olive oil
1 onion, diced
¼ cup rice
2 tablespoons finely chopped ginger
1 teaspoon cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
1. Wash the mustard greens, and chard if using. Chop, but don’t dry, them.
2. Heat oil in a wide, heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes then add the cilantro and chopped greens. Sprinkle with 1 teaspoon salt. Cover the pan and cook until the volume has reduced, 10-15 minutes.
3. Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 20 minutes – there should be ample liquid in the pot, but check once or twice to make sure there is no sticking on the bottom. If the pan seems dry, add a little water.
4. Cook until the greens are really tender, 25-30 minutes total. Serve warm or at room temperature.