There's a recipe in Deborah Madison's "Local Flavors" that I've made countless times, a quick(ish) pan of sturdy greens braised with a tiny amount of rice, a reversal of culinary roles that fits my style of eating perfectly. One for the gardener, it conveniently takes care of a glut of chard and has the added bonus of making one feel vital, healthwise. Win-win, I'd say. What you want here is a LOT of greens. One huge bunch will just feed two of you, depending on how hungry you are I suppose, but as they are the point of the thing, go nuts and use loads. Other greens - shredded kale in particular - are also lovely done this way, though they will need a longer braising time. Madison adds cumin and paprika, but I like things a little gentler in spring.
This is one of my very favourite things to eat. Comforting, fragrant and able to made on autopilot. Jo asked for the recipe recently, and this is, slightly doctored to include the ginger I left out in the email, what I sent her.
chard (silverbeet) braised with ginger and rice
feeds 2, and keeps well in the fridge overnight
Fry an onion and 1 heaped tablespoon of chopped ginger in a wide pan that has a lid (2 tablespoons of olive oil should be enough). Tear the leaves from the stalks of a bunch of silverbeet (or coloured chard) then chop the stalks and add them to the onions. You want things soft, but not browned. Some garlic halfway through is good, though not essential, and, if you have it, a bunch of coriander that you have chopped up, stalks and all. Fry for a few minutes more and slice the leaves of the silverbeet while you are waiting. Add a heaped tablespoon of rice (or millet or quinoa if you are a hardcore grain freak like moi), and stir well. Chuck in the leaves, then add a big splash of water, some salt, some pepper. Bring to a boil, turn to low and whack the lid on tight. Leave to cook for 25 minutes or so, stirring from time to time. Add a splash more water if you feel the pan is a bit dry, but it's amazing how much in the way of juice silverbeet leaves exude, and they will make the rice taste green and good.
When the rice is cooked, lid off, break in some eggs, lid back on 'til they is cooked to yer liking. Noice.