Dandelion Rice

1/4 cup of your favorite olive oil
2 cups of long-grain rice
1 large onion, finely chopped
4 cloves of garlic, finely chopped
4 1/2 cups of your best vegetable broth
4 ounces of dandelion greens, finely chopped (You can also use Swiss chard. escarole, spinach, baby spinach, or sorrel.)
Salt to taste
Freshly ground black pepper to taste

In a large deep-sided skillet with a lid, heat the oil over medium-high heat.

Add the rice, the onion, and the garlic and cook, stirring constantly, for 3 minutes.

Add the broth, the greens, and the salt and pepper to taste.

Bring the mixture to a brisk simmer. reduce the heat to low, cover and simmer until all the liquid is absorbed, but the mixture is still slightly creamy. This takes about 20 minutes, give or take a few.

Serve hot.