Cheesy Spinach

Fresh spinach wilted into brown rice with sautéed onion and garlic, then bound together with melted cheese and a splash of soy sauce. This is a one-pan side dish that turns a bunch of greens into something substantial enough to anchor a vegetarian dinner.

The smart move here is separating the spinach stems from the leaves. Stems are firmer and need more cooking time, so they go into the wok first with the onion and garlic. By the time those are softened and the onions are translucent, stir in the cooked brown rice, then lay the tender leaves right on top. Cover the pan and let the steam wilt them down. This staged approach means the stems have bite without being tough and the leaves stay bright green instead of turning to olive-colored mush.

Once the leaves are wilted, stir everything together and add the grated cheese. Keep the heat low so the cheese melts gently into a cohesive, creamy coating that holds the rice and spinach together. The soy sauce goes in last, to taste. It adds savory depth and a hint of salt that makes the cheese flavor pop.

Kitchen Tips

• Wash spinach thoroughly in several changes of cold water; grit hides in the leaves
• Use a wok if you have one; the tall sides make wilting a full bunch of spinach much easier
• Add the cheese off-heat or on very low heat to prevent it from clumping or becoming stringy
• Any melting cheese works here: cheddar, Gruyère, or Monterey Jack all give different results

Variations

• Asian greens: Swap spinach for bok choy or Chinese broccoli
• Nutty: Stir in toasted pine nuts or sesame seeds before serving
• Spicy: Add red pepper flakes with the garlic for some heat