Source: The New Low-Country Cooking - Marvin Woods

3 1/3 cups water
1 1/2 cups uncooked long-grain white rice
3/4 tablespoon salt
1/4 cup flat leaf parsley
1/4 pound chopped fresh spinach leaves
1/4 pound chopped fresh mustard greens
1/4 pound chopped fresh kale
1/4 cup chopped scallions, both white and green parts
1 tablespoon vegetable oil
Salt (optional)

In a large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low and simmer 20 minutes. Remove from heat, let stand, covered for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, covered, and reserve.

Fill a large bowl with ice water and set aside. Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions and blanch for 1 minute. Strain, reserving 1/4 cup of the cooking liquid and place greens in ice bath to stop the cooking process. Strain greens and place them in a blender or food processor. Process, using just enough of the reserved cooking liquid to pur? the greens. Place pur? in a fine mesh strainer over a bowl and press, using a rubber spatula to remove liquid, reserving 1/4 cup.

Heat a large skillet over medium heat. Add oil, reserved liquid and greens. Stir and immediately add the cooked rice. Cook for 2 to 3 minutes, stirring constantly until the rice is heated through. Taste and check the seasoning, adding salt if desired.

Makes 12 servings.