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Braising Greens And Rice Pilaf

This is an easy way to use up one whole bunch of braising greens for a satisfying meal or side-dish.


  • 1 bunch of braising greens (or any greens), sliced in ribbons
  • 1 medium onion, sliced in rings
  • 2 cloves of garlic, crushed
  • 2 tablespoons oil
  • 1 two-ounce can anchovies (optional)
  • 1 stalk lemon grass (optional), cut in 1 inch segments
  • 1/4 cup grated Parmesan cheese
  • 1 cup rice
  • salt and pepper to taste


Saute the rice in 1 tablespoon of oil until it begins to puff. Add 2 cups of water, a pinch of salt and a dash of black pepper. Cover and simmer for 15-20 minutes, or until water has evaporated. Saute the onion rings, garlic, lemon grass and anchovies in the other tablespoon of oil for 5 minutes or until onions are tender. Add greens and stir gently for another 5-10 minutes until greens are soft but still vivid green. Salt and pepper to taste. Serve on a bed of rice and sprinkle with grated parmesan.

Submitted by Philippe, Tucson CSA