What to Do With All Those Greens

As you saw in my first post I have A LOT of greens.  I found some recipes that I intend to try. This first one is great because it calls for 4lbs. of greens. Believe it or not I still have more, but I'm less worried about any of it going to waste.

Basmati Rice and Kale Gratin - "Vegetarian Times Complete Cookbook"
2 c. veggie stock
1 c. diced red bell pepper
1 c. whole kernel corn
1 1/4 c. uncooked basmati rice (always a good idea to rinse first)
1tsp dried thyme
4 lbs. kale or mixed greens (I used Kale and Swiss Chard yummy)
1 1/4 c. part skim ricotta cheese
2/3 c. grated parm
1/2 tsp salt
freshly ground black pepper to taste
1/2 c. fresh bread crumbs
olive oil cooking spray (or just spray olive oil)

Combine the stock, bell pepper, corn, rice and thyme in a saucepan.  bring to a boil, lower the heat, cover and simmer until the rice is tender, about 15minutes. Set aside.

Preheat over to 400F.  Wash but do not dry the kale or greens and trim and discard to stems. Place the greens in a large pot, cover and cook over medium-high heat until it wilts, about 5 minutes. (the water in the leaves is sufficient to steam the greens) Drain and coarsely chop. Fluff rice mixture with a fork.

In a large bowl combine the greens, rice mixture, ricotta, 1/2 the parm and salt and pepper. Put into an oiled 2qt dish. Sprinkle with remaining parm and breadcrumbs. Spray with oil. Bake until golden and bubbling (about 30 minutes)

What a delicious way to use a lot of greens.