Creamy Risotto-Style Brown Rice With Spring Greens & Asiago

• 12 ounces mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula (about 12 cups)
• 1 tablespoon extra virgin olive oil
• 1 large bunch scallions (wild leeks) or 1 bunch ramps, trimmed and thinly sliced (wild leeks)
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon finely chopped garlic
• sea salt or kosher salt, to taste
• 3 1/2 cups cooked brown rice, preferably basmati, from 1 1/2 cups raw rice
• 1 tablespoon unsalted butter
• 2 ounces finely grated asiago cheese, plus additional for serving (about 1/2 cup)
• fresh ground black pepper, to taste

1. Bring a large pot of salted water to a boil. Add the greens and boil until they are just wilted, about 1 minute. Use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.
2. Press greens to remove excess water, then transfer them to a board and chop roughly.
3. In a large skillet over medium-high heat, warm the olive oil. Add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.
4. Stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. Stir in the cheese and season with salt and pepper, to taste.

spring greens, extra virgin olive oil, scallions, fresh ginger, garlic, salt, brown rice, unsalted butter, asiago cheese, fresh ground black pepper

Taken from www.food.com/recipe/creamy-risotto-style-brown-rice-with-spring-greens-asiago-375798 (may not work)