Member Rodica sent me this recipe, it sounds great and I will be making it this week; she adds that the sweet and sour combo makes it more interesting and also cautioned me to test the sugar/lemon seasoning along the way to make sure it isn’t too sweet.

Spinach or Kale Pilaf

  • 10 oz fresh washed spinach OR 1 Bunch kale 

    Great row of kale, Stillman
    Rows of kale and other greens at Stillman's Farm
  • 1/2 cup white rice                                  
  • ½ onion chopped
  • 1TBS olive oil                                         
  • Juice from 2 lemons
  • 1-2 TBS sugar ½ tsp salt

If using kale, cut off the middle veins
Simmer in salty water (spinach for 5 min kale for 25 min)
Let cool slightly and transfer to a blender with 1 cup of the boiling water or more if needed). Blend for 20 seconds till homogenous. Transfer to a Dutch oven.

In a frying pan, sauté the onion in the olive oil for 7-10 min till translucent. Add the rice and mix for 1 minute. Add to the spinach. Add sugar, lemon juice and salt (if needed). Test to make sure it tests sweet and sour. Let boil covered on very low flame mixing constantly till the rice is soft and the consistency is like grits. Serve with a fried egg on top.