This recipe is reminiscent of the flavors of dolmades, stuffed grape leaves. It can be served hot as a side dish or room temperature as a salad. Delicious served with steamed, broiled, or grilled seafood.

3 c. prepared rice
3 T. oil (olive oil adds extra flavor for a wine & oil day)
4-6 oz. capers, drained well
2 handfuls of fresh greens (spinach, kale, chard, etc.)
1 T. minced garlic, at least
1-2 lemons, cut in half
dill (optional)
grape tomatoes (optional)

In medium hot pan bring oil to temperature. Sauté onion about 5-7 minutes until tender. Add garlic and sauté for a minute or so; being careful not to burn the garlic. Add fresh greens and juice from half of a lemon, stir and sauté until greens are wilted. Add prepared rice, capers, and tomatoes and mix well. Squeeze in fresh lemon juice, dill, salt and pepper to taste.