Fun with Greens

This past week we decided to change up our normal diet of spinach with other greens. We found a bag of mixed greens at Trader Joe's with , kale, chard, collard, and mustard greens. Since we were already changing up our normal routine, we decided to vary our normal risotto recipe as well. We made risotto with broth and wine, added the greens to wilt, and then topped it with the leftover Spicy Pepitas and extra spices. The dish ended up being a wonderfully hearty autumn meal and definitely different from your average risotto.


Mixed Greens Risotto with Spicy Pepitas

You could use any combination of greens you wish. I would stick to the hearty greens like kale, chard, and collards rather than spinach so they will hold up to the intense spices that are also mixed in. The recipe for the Spicy Pepitas is in my last post, "Flavor Explosion!"

1 Tbs. olive oil
1 small onion, chopped
3/4 cup Arborio rice
1/2 cup white wine
3 1/2 cups vegetable broth (or whatever broth you prefer)
3 cups mixed greens, chopped
1 tsp. cumin, chili powder
salt and pepper, to taste
Spicy Pepitas
cumin, chili powder, and paprika

1. Heat oil in a medium to large saucepan or pot. Add onion and saute until translucent, and then add rice. When rice has browned slightly, pour in the wine, stirring until combined. In small portions, pour in the broth while stirring. Continue adding the broth until the rice has become tender (you may or may not use all of the broth, and it is possible that you will need a bit more). Mix in the greens until slightly wilted. Stir in cumin, chili powder, salt, and pepper.
2. Serve the risotto by topping it with the Spicy Pepitas and sprinkling it iwith cumin, chili powder, and paprika.