Collard Greens Risotto

A small bunch of collard greens gives creamy Arborio rice an earthy flavor and nutritional punch. You can enjoy the risotto as a side dish or make it a complete meal by topping with sautéed mushrooms and a fried egg. 4 cups vegetable or chicken

stock, plus more as needed 3 tablespoons butter, divided use 1 bunch green onions, white and green parts separated, thinly sliced

Salt and pepper, to taste

2 cloves garlic, minced

1 small bunch collard greens or kale, ribs removed and thinly sliced

1 cup Arborio or other risotto rice 8 ounces cremini or button

mushrooms, if desired

4 eggs, if desired

Zest and juice of 1 lemon 1⁄4 cup freshly grated Parmesan cheese

Instructions: Heat the stock in a saucepan until very hot and steaming, but not boiling, and reduce the heat to low.

Melt 2 tablespoons of the butter in a second saucepan over a medium flame. Add the white parts of the green onions, salt and pepper and sauté until softened, about 5 minutes. Add the garlic, collard greens and rice and stir until well combined. Stir 1 cup of the stock into the pot and bring to a gentle simmer, stirring regularly, until most of the liquid has been absorbed. Continue adding the stock 1 cup at a time and stirring continuously until it has been absorbed and the rice is tender but not overcooked, about 25-30 minutes.

When the risotto is done, heat the remaining butter in a nonstick skillet and sauté the mushrooms until browned. Transfer the mushrooms to a dish and set aside. Fry the eggs sunny-side up or over easy as desired.

To serve, place a scoop of the risotto on a plate and top with mushrooms and an egg. Sprinkle on the lemon zest and juice, if desired, and top with grated Parmesan cheese. Makes 4 servings