from cooking light:

Wilted Greens with Rice

This is the author's version of spanakorizo, a popular Lenten dish of
rice and greens flavored with fresh dill. Reserving half of the
spinach and mustard greens to add at the end keeps the color fresh and
vibrant. Though you start with a lot of greens, they cook down quite a
bit.


3 tablespoons extravirgin olive oil
1 1/2 cups finely chopped onion
2 garlic cloves, minced
1 cup uncooked basmati rice
1 1/2 cups water
3 tablespoons chopped fresh dill, divided
3 (6-ounce) packages fresh baby spinach, thinly sliced and divided (about 24 cups)
8 ounces mustard greens, stems removed, thinly sliced, and divided (about 4 cups)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
(optional: 1 cup crumbled feta)

Heat oil in a large Dutch oven over medium heat. Add onion; cook 5
minutes or until tender, stirring occasionally. Add garlic; cook 1
minute, stirring constantly. Add rice; cook 2 minutes, stirring
frequently. Add water, 1 1/2 tablespoons dill, half of spinach, and
half of mustard greens. Bring to a boil; cover, reduce heat, and
simmer 20 minutes or until liquid is absorbed. Stir in remaining
spinach, remaining mustard greens, 1 1/2 tablespoons dill, lemon
juice, salt, and peppers; cook 30 seconds, stirring constantly.
(if using feta, add it when serving.)

CALORIES 171 (28% from fat); FAT 5.4g (satfat 0.7g, monofat 3.8g,
polyfat 0.5g); PROTEIN 4.5g; CARBOHYDRATE 26.2g; FIBER 2.6g;
CHOLESTEROL 0.0mg; IRON 2.5mg; SODIUM 279mg; CALCIUM 111mg; (if you
added feta, remember to factor that in!  1/4 cup feta= calories:98.75
total fat: 5.5 cholest: 33.75 sodium: 549 carb: 1.5 prot: 5)