Cooking Collaboration: Spring Greens with Shiitakes and Almonds Over Rice
Last weekend my talented friend Grace came over for a little cooking collaboration. She is not only an extremely talented photographer, but also fills her food blog, Food, Fitness, Fresh Air with healthy and delicious recipes. We created an impromptu dish from some fresh ingredients that we just received through our CSA with the new River City Outpost in Manayunk as well as some delicious, locally grown rice from Blue Moon Acres Farm in New Jersey. This dish came together so simply and made a great afternoon lunch. It would also be perfect as a side dish to a larger meal.
Spring Greens with Shiitakes and Almonds Over Rice
1 cup black or brown rice, or a mix we used locally grown Blue Moon Acres Black and Tan Rice
1 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
4 cups spinach, chopped
2 cups komatsuna Japanese mustard greens or baby mustard greens, chopped
1 cup shitake mushrooms, sliced
1/4 cup slivered almonds, toasted over dry heat
Salt and pepper, to taste
Cook rice according to package instructions. (For brown rice, this means 2 parts water, 1 part rice. Place in a pan, cover, and bring to a bowl. Then simmer for 45 minutes, or until rice is tender.)
In a large skillet, heat olive oil over medium-high. Add onion and garlic, and saute until onions are nearly translucent. Stir in mushrooms, and cook another 3-5 minutes, until mushrooms get a nice sear.
Stir in greens, and season with salt and pepper. Continue to cook, stirring regularly, until greens are tender, 3-4 minutes. Squeeze lemon on top, and adjust salt and pepper, if needed.
Divide rice between bowls (we used a bowl similiar to our walnut serving bowl), and top with greens. Scatter almonds across each bowl. Serve and enjoy!
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