When I look for new recipes, it's usually for entrees or deserts. I tend to glance past the side dishes and salads. And it's not that I have a large assortment of vegetable and sides that prepare. In fact, usually I'm stuck in the same-old/same-old rut. So I'm trying some sides this time.

I made this first one last night for dinner with steak and it was good. It's a traditionally Greek dish and that shows in the bright flavors that 'pop'. It makes 8 servings, which was a little much for just Bonez and I, but tasted great as a filler in my lunch wrap today.

Wilted Greens with Rice

Cooking Light; March 2004

• 3 Tbl. extravirgin olive oil
• 1 1/2 c. finely chopped onion
• 2 garlic cloves, minced
• 1 c. uncooked basmati rice
• 1 1/2 c. water
• 3 Tbl. chopped fresh dill (divided)
• 3 (6 oz.) pkg fresh baby spinach, thinly sliced (divided)
• 8 oz mustard greens, thinly sliced (divided)
• 1/4 c. lemon juice
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. crushed red pepper

1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring frequently.
2. Add water, 1 1/2 Tbl. dill, half of spinach and half of mustard greens. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Stir in remaining spinach and greens, 1 1/2 Tbl. dill, lemon juice, salt, and peppers; cook 30 seconds, stirring constantly.

# # #