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 cupscooked 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 tablespoonsextra-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)
Directions:
Roughly chop the cilantro (and/or parsley) and scallions, then place in the bowl of a food processor along with the jalapeño and garlic. Pulse a few times, until the mixture is very finely chopped but not a paste. (Alternatively, just very finely chop everything by hand.) Scrape all but 2 tablespoons of the mixture into a large bowl. Add the cooked rice and season with a big pinch of salt and lots of black pepper. Toss well to combine and set aside.
Bring a medium pot of water to a boil over high heat. Carefully lower the eggs into the pot, reduce the heat to medium-high, and boil for 6 to 8 minutes (the less time, the runnier the yolk). Transfer the eggs to a bowl of ice water.
Heat 2 tablespoons of the oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat until the oil shimmers and you see a few wisps of smoke. Add half of the kale to the pan, season with salt and pepper, and quickly toss to coat. Let char, undisturbed, for 5 minutes. Stir in the remaining kale and cook for another 3 minutes or so, until mostly wilted and charred in some places. Season with more salt and pepper to taste. Remove from the heat and transfer to a plate or bowl.
Heat the remaining 3 tablespoons of olive oil in the same skillet over medium-high. Scrape the rice mixture into the pan and press it down firmly with a spatula. Reduce the heat to medium and cook until the rice starts to crisp on the bottom, about 5 minutes. Toss and cook for another 4 to 6 minutes, until warmed through and slightly crisped. Return to the large bowl, then toss with the kale.
Using a Microplane or fine grater, zest the lime into the rice mixture. Halve the lime, and juice half over the rice. Toss with the reserved raw herb mixture. Peel and halve the eggs, then season the yolks with salt and pepper. Divide the rice mixture between plates or bowls, and top each with a few egg halves. Cut the rest of the lime into wedges for squeezing over and top with the nuts, if desired.