A Provencal Tian of Rice and Greens

• 2 large handfuls of a leafy green vegetable (spinach, Swiss chard, beet greens, turnip greens)
• 1 tablespoon olive oil
• 1 garlic clove, peeled and slivered
• Salt
• 3/4 cup cooked rice, or more if wanted
• 1 tablespoon butter
• Freshly ground pepper
• About 3 tablespoons breadcrumbs
• A generous sprinkling of good aged cheese

1. Rinse the greens and remove and discard really tough stems; if youre using Swiss chard, cut the stems into 1/2-inch pieces and include.
2. Heat the olive oil in a skillet or a wok, and sizzle the garlic for a few moments, but dont let it turn brown.
3. Dump in the greens with the water still clinging to them, and stir them around.
4. Cook, adding a little more water as needed, and season with salt.
5. When just tenderabout 3 minutes for spinach, a bit longer for coarser greenstoss in the rice and half the butter and mix.
6. Taste for seasoning, and add more salt and several turns of the pepper grinder.
7. Transfer the contents to a shallow baking dish, cover lightly with breadcrumbs, and dot with the remaining butter.
8. Sprinkle on enough cheese to cover the top.
9. Bake in a preheated 350 oven for 15 minutes.
10. If you want to brown the top a little more, slip the dish under the broiler.
11. A zucchini tian is awfully good, and you dont need to precook the zucchini.
12. Just use a small one, and grate it on the coarse holes of a grater.
13. Salt it and pat dry with a towel, then mix in with the rice.
14. Proceed as above.
15. If you want to make a more substantial dish, fold in some small lumps of goat cheese or mozzarella and a few slices of shredded ham.

swiss chard, olive oil, garlic, salt, rice, butter, freshly ground pepper, breadcrumbs, generous sprinkling

Taken from www.epicurious.com/recipes/food/views/a-provencal-tian-of-rice-and-greens-378436 (may not work)