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1
Rinse the greens and remove and discard really tough stems; if youre using Swiss chard, cut the stems into 1/2-inch pieces and include.
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2
Heat the olive oil in a skillet or a wok, and sizzle the garlic for a few moments, but dont let it turn brown.
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3
Dump in the greens with the water still clinging to them, and stir them around.
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4
Cook, adding a little more water as needed, and season with salt.
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5
When just tenderabout 3 minutes for spinach, a bit longer for coarser greenstoss in the rice and half the butter and mix.
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6
Taste for seasoning, and add more salt and several turns of the pepper grinder.
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7
Transfer the contents to a shallow baking dish, cover lightly with breadcrumbs, and dot with the remaining butter.
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8
Sprinkle on enough cheese to cover the top.
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9
Bake in a preheated 350 oven for 15 minutes.
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10
If you want to brown the top a little more, slip the dish under the broiler.
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11
A zucchini tian is awfully good, and you dont need to precook the zucchini.
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12
Just use a small one, and grate it on the coarse holes of a grater.
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13
Salt it and pat dry with a towel, then mix in with the rice.
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14
Proceed as above.
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15
If you want to make a more substantial dish, fold in some small lumps of goat cheese or mozzarella and a few slices of shredded ham.
