Recipe: Greens and Rice

Greens and Rice
Servings: 6

This recipe is a good source of iron and calcium, and is rich in vitamins A and C.

1 pound kale, collard or beet greens, steamed and cut into 1/2-inch strips
2 cups cooked rice, brown or white
2/3 cup grated cheddar cheese
2 eggs, beaten
2 tablespoons chopped parsley
1/8 teaspoon black pepper
1/4 cup soft, whole-grain bread crumbs

Wash greens and steam until tender.

Combine the cooked rice, cheese and eggs. Add parsley and pepper. In an oiled 8x8-inch casserole dish, alternate layers of rice and kale, ending with rice. Top casserole with crumbs.

Bake at 350 degrees F for 30 minutes.

Source: University of Maine Cooperative Extension