Fenugreek greens rice pilaf with corn and peppers

We get a mix of kale, mustard, beet, chard, carrots with their green tops, radish, and Italian braising greens from My Farms SF. Hold the bottom of the stem and pull with two fingers, nails inward, to remove the leaf from the stem. Chop the greens up in 1/2 or 1/4 inch strips after the tougher stems have been removed. Kale, turnip, radish, and carrots have tough steps.
Corn, poblano peppers, onions and garlic were available at the organic Calderon Market table at the Belmont Farmers Market.

Layer in the oval or medium round pot
About ten cups thin chopped greens.
Chop the not so thick stems small and add.
One large corn, kernels removed.
Two hot chillies chopped small.
Two tablespoon dried fenugreek leaves.
Two cloves garlic sliced thin.
Half inch ginger chopped small.
Two tablespoons cooking oil.
Two green peppers like ancho or poblano chopped into half inch pieces.
Salt to taste.

In the small 5" round pot
three quarter cup brown rice
two cups water

Cook for two hours in the summer position
Mix and serve.

Variations- Cook without the rice since the corn is form of grain. Vary with string beans.

Mustard Turnip greens

Two heads mustard green cut in thin strips
Two heads turnip greens, stalks removed, cut in thin strips.
Soak in water and drain to remove mud.
The mustard and turnips were from mom's garden which was planted by My Farms. The rest of the vegetables are from the Belmont Farmer's market, mostly Calderon Farms.

In the five inch oval pot layer
One red bell pepper cut in thin strips.
One dry jalapeno pepper crumbled. More to taste.
One half inch of ginger chopped fine.
1/4 teaspoon asefetida powder
One potato cut in half inch chunks
Two turnips cut in one inch chunks.
two clove garlic chopped
1/4 teaspoon dry rosemary
1/2 a teaspoon crushed fenugreek seeds.
Mustard and turnip greens cut and drained.
Salt to taste.
Three tablespoons vegetable oil drizzled on top.

Cook in the winter position for 90 minutes. Mix and serve.