Food Recipes Side Dishes Wild Rice with Wilted Greens Be the first to rate & review! This is a great recipe for using up your wayward winter greens like the tops of beets. Slideshow: Healthy Thanksgiving Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 27, 2014 Save Rate PRINT Share Close Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 1 hr Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 cup wild rice 8 cups cold water Sea salt 1 tablespoon olive oil 2 garlic cloves, thinly sliced 4 cups tightly packed chopped chard, kale, beet greens or spinach 2 tablespoons balsamic vinegar 1/4 teaspoon red pepper flakes Directions In a large saucepan, cover the wild rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the rice is tender but still chewy, about 1 hour. Drain the rice well. Meanwhile, heat the oil in a large nonstick skillet. Cook the garlic over medium-high heat until golden brown, about 2 minutes. Add the greens and cook, tossing occasionally, until wilted, about 4 minutes. Add the balsamic, red pepper and season with salt. Cook one minute more, until the vinegar has reduced, and remove to a mixing bowl. Toss the wild rice with the wilted greens and serve warm. Originally appeared: May 2012 Rate It Print