Make the rice in a pot large enough to accommodate the greens.
1 c brown rice
2 – 3 c daikon or other bitter leafy greens, washed
1/2 – 3/4 t salt
1. Cook the rice as per your preference (search Perfect Brown Rice). While the rice is cooking, chop the greens into 1-inch pieces, including the immature daikon radishes if attached. Put into a bowl and sprinkle with the salt. Rub the chopped leaves with your hands, massaging them and dispersing the salt until they are slightly wilted. Drain any accumulated liquid.
2. When the rice is cooked, add the wilted greens and radish pieces. Lightly stir the rice until the greens are evenly incorporated. Replace the lid and let sit for a couple of minutes before serving.