Green Rice With Jammy Eggs

Ingredients

• 1/2 large bunch cilantro or parsley (or a mixture of both, about 3 to 4 ounces), leaves and all stems
• 4 scallions, white and all green parts, root discarded
• 1 jalapeño, halved, seeds removed if desired
• 1 garlic clove, smashed and peeled
• 3 cups cooked white long-grain rice (from about 1½ cups dry)
• Kosher salt and freshly ground black pepper
• 4 to 8 large eggs, at room temperature (1 to 2 per person)
• 5 tablespoons extra-virgin olive oil
• 1 large bunch (about 1 pound) kale, chard, or another leafy green, leaves stripped from stems and roughly torn into large pieces (save those stems in the freezer for soup!)
• 1 large lime
• Roasted salted peanuts or cashews, roughly chopped (optional)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag