Mixed Greens with Lamb and Rice 1 pound mixed spring greens (young mustard greens, spinach, miner's lettuce, arugula), stemmed Salt 1 tablespoon olive oil 1/2 cup chopped onion 1/3 pound lean ground lamb 1/2 tablespoon tomato paste Freshly ground black pepper 1/4 teaspoon ground allspice 2 tablespoons medium- or long-grain rice Wash the greens well, then place in a pot with 1/2 cup lightly salted water. Cover and cook over moderately high heat until wilted, about 5 minutes. Drain, reserving 1 cup of the cooking water. When greens are cool, squeeze out excess moisture and roughly chop. Heat the oil in a large, heavy skillet over moderate heat. Add the onion and saute until soft, about 2 minutes. Add the lamb and cook, breaking up the meat with a fork, until lightly browned, about 3 minutes. Add the tomato paste, 1/4 teaspoon pepper, the allspice and a pinch of salt. Cook 2 to 3 minutes. Stir in the chopped greens, reserved cooking water and the rice. Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is cooked, about 17 minutes. Taste and adjust seasoning. Serve warm. Serves 6. By Paula Wolfert for the San Francisco Chronicle March 1, 1995 middle eastern recipe index christina m k al-sudairy subscribe!