Recipe: Mustard Greens Braised with Cilantro and Rice (Deborah Madison)

MUSTARD GREENS BRAISED WITH CILANTRO AND RICE

2 tablespoons olive oil
1 or 2 large leeks, white and light-green parts only, chopped (1 cup)
1/2 cup uncooked white rice
1 teaspoon paprika
1 or 2 cloves garlic, minced (1 teaspoon)
1 teaspoon ground cumin
3/4 cup vegetable broth, or more as needed (may substitute chicken broth or water)
About 1 pound mustard greens, washed but not dried then chopped (8 cups; the liquid clinging to the greens helps to keep the mixture moist)
Leaves from 1 large bunch cilantro, chopped (1 cup)
1/4 teaspoon salt
Freshly ground black pepper
Yogurt or lemon wedges, for serving (optional, for serving)

Heat the oil in a large pot over medium heat. Add the leeks and cook for 4 minutes.

Add the rice, paprika, garlic and cumin; stir to coat evenly. Cook for 3 minutes.

Add the broth and bring it to a boil. Reduce the heat to low; cover and cook for 10 minutes, stirring occasionally.

Add the mustard greens and cilantro. The greens may have to be added in batches to fit in the pot; stir with each addition. Cook for 20 to 30 minutes, until the greens are tender, adding liquid if the mixture begins to stick or seems dry. Taste the greens, checking for tenderness; if they are not to your liking, cook for 10 minutes. Add the salt; season with pepper to taste.

To serve, top with plain yogurt or a squeeze of fresh lemon, if desired.

Makes 4 to 6 servings
Adapted from source: Local Flavors by Deborah Madison