Reprinted from Ruffage by Abra Berens with permission by Chronicle Books, 2019
The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf and once it is easily chewable, you’re done.
This recipe calls for wild rice but substitute any cooked grain—especially any random grains that are in the back of your fridge. If you do use wild rice, you don’t need to soak the grains overnight, but soaked rice will cook much more quickly and will “pop” when cooked, improving the texture, in my opinion. Unsoaked rice will take significantly longer than white rice to cook, so plan accordingly.
- Abra Berens