Ingredients

The following ingredients have 4 Servings
  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 1 tablespoon olive oil
  • 2 garlic cloves (thinly sliced)
  • 4 cups tightly packed chopped chard (kale, beet greens or spinach)
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon red pepper flakes

Instruction

  • In a large saucepan, cover the wild rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the rice is tender but still chewy, about 1 hour. Drain the rice well.
  • Meanwhile, heat the oil in a large nonstick skillet. Cook the garlic over medium-high heat until golden brown, about 2 minutes. Add the greens and cook, tossing occasionally, until wilted, about 4 minutes. Add the balsamic, red pepper and season with salt. Cook one minute more, until the vinegar has reduced, and remove to a mixing bowl.
  • Toss the wild rice with the wilted greens and serve warm.