This recipe is a variation on a traditional dish eaten in Greece during Lent, called spanakoporizo. I am neither Greek nor religious, but it certainly sounded delicious, so I thought I'd give it a try, and it is the right season after all! Do all the vegetable chopping in advance, or you'll be rushing mid-recipe.Heat a tablespoon and a half of olive oil in a large saucepan or Dutch oven over medium heat. Add 3/4 cup chopped onion and saute 5 minutes. Add one minced garlic clove and saute an additional minute. Stir in 1/2 cup uncooked basmati rice, and cook 2 minutes, stirring frequently.
Next, stir in 3/4 cup water, 2 and 1/4 tsp. chopped fresh dill, 6 cups of pre-packaged baby spinach (thinly sliced), and 1 cup mustard greens (stems removed and thinly sliced). Cover, reduce heat, and simmer for about 10 minutes until the liquid is absorbed.
Stir in another 6 cups thinly sliced spinach, another cup of thinly sliced mustard greens, another 2 and 1/4 teaspoons dill, 2 tablespoons lemon juice, 1/4 tsp. salt, 1/8 tsp. black pepper, and just a dash of crushed red pepper. Cook for 30 seconds, stirring constantly (all of those greens will wilt way down).
A 1 cup serving is about 180 calories - double that for a main dish portion.
Cost:
dill $1.99
packaged spinach $5.00
mustard greens $2.79
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