brown rice with greens and peas

8 to 10 cups brown rice
6 onions
4 tablespoons minced ginger (or more! never enough ginger!)
3 bags of frozen peas
greens: 2 enormous bunches of rainbow chard (ok, any chard, but rainbow is cooler)
2 bunches of green kale
1 bunch of red kale
~20 cups of spinach (one large plastic box)

olive oil
soy sauce

Cook the brown rice however you like - pika's rice cooker works well. Sautee the onions and minced ginger in olive oil. Mix the onions and rice. Steam all the greens for just a little while, then mix them in as well. Boil the peas, drain them, and add them.

Add a few dashes of soy sauce (a few tablespoons) for saltiness. Mix carefully. Serve hot.

garlic ginger kale

~10 cloves of garlic
1 medium ginger root
8 bunches of kale
olive oil

Chop the garlic and ginger in to very small pieces. Heat some olive oil in a large wok. (You need enough oil so the kale never sticks to the wok, but not so much that the kale tastes oily at all.) When the oil is hot, add the garlic and ginger, and stir fry them for a very short time, until the garlic starts to brown. Add in the kale. It will be unwieldy at first, but it'll shrink in volume quite fast. Cook until the kale is wilted, but don't cook it so long that the kale turns very dark green and loses all its "spring".