Again, you can use pretty well any greens here. The choice of greens, though, will determine the type of rice you use. The brassica family–collards, kale, choy, rapini–are fine with the longer cooking time for brown rice. Spinach and chard are better paired with white (basmati) rice.

1 T olive oil
1 onion, chopped
2 c chopped collard greens
1 c brown rice
2 c water or stock
1 T miso
2 T water or stock

1. In a medium sauce pan, heat oil over moderate heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chopped greens and cook until wilted,  3 to 5 minutes, or longer, if you like really tender collards. Add the rice and water or stock. Stir to combine everything. Bring to a boil, reduce heat to a simmer, cover, and cook until rice is done, around 40 to 45 minutes.

2. Meanwhile, combine 1 T miso and 2 T water or stock in a small bowl. Blend until the miso is dissolved and saucy.

3. When rice is ready, gently stir in miso sauce. Serve.