Leafy Greens

Both the ribs and the greens need to marinate overnight, so plan accordingly.

Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.

This recipe is a good way to use any leftover rice you might have; it can easily be doubled.

Similar greens—such as yow choy, also known as choy sum (which looks almost identical to bok choy but bears small yellow flowers), broccolini, or even regular broccoli—will work well in this dish if you can’t find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled “pad thai noodles”) that many supermarkets carry.

If you like, grate some Parmesan cheese over the tossed pasta just before serving, or offer grated cheese on the side.

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

You can substitute any variety of ripe tomato for the heirlooms called for here.

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.