Start the brown rice (100 minutes in the cooker)
- chicken thighs
- brown rice
- kale or mustard greens
- garlic
- olive oil
- flour
- vegetable oil
- salt
- pepper
After starting the brown rice, set a timer for 1 hour. When it goes off, heat the oven to 425°F. Salt and pepper the thighs and put them in for 25 min.
De-stem the kale or greens and chop. Mince and smash the garlic. Put the garlic in hot olive oil for 10 seconds, then add the kale/greens and saute on medium-high heat for 10 minutes.
When the chicken is done, retain the juices in the baking dish and reduce. Add some vegetable oil (hopefully not more than you already have), then add flour slowly on heat until dry. Then add water slowly until you have gravy.