Raw garlic is spicy and acrid in a very pleasant way. The trick to this dish is mixing the greens, raw garlic and jalapeños with the hot rice directly from the rice cooker. The steaming rice gently cooks the garlic and the greens. The flavors are surprisingly delicate and go extremely well with the unctuousness of the egg.

Inspired by this NYT recipe

Rice: cook 1.5 cups of basmati rice

Greens: finely chop 5 oz of spinach (about 2-3 cups), 1 cup of cilantro and 1 cup of parsley. I used my food processor, the measures are for the unchopped greens

Finely dice 4 cloves of garlic and 2 jalapeños (add some salt to the jalapeños for a half hour before using to draw out the painful bite of the chilli pepper)

Just after the rice is cooked, add 2 tbsp of ghee or butter and all the greens. Start slow with the garlic and jalapeño and add to taste (I used all of it). Squeeze some lemon on the rice.

I served this with a fried egg and roasted carrots (roast at 400 F for 30 min with salt,pepper, olive oil and coriander powder)

My husband said he could eat this rice everyday