Congee with greens

Congee with greens is a comforting Asian rice porridge, typically made by slow-cooking rice in water or broth until it breaks down into a creamy, smooth consistency, then stirred with fresh leafy greens like bok choy, spinach, or water spinach. It is a staple breakfast or light meal across East and Southeast Asia, often seasoned with simple aromatics like ginger, garlic, and a dash of soy sauce or sesame oil.

🍽️ Nutrition at a glance

This dish is primarily high in carbohydrates from the rice base, with moderate fiber and vitamins from the added greens, and is generally low in fat and protein unless topped with meat or eggs. A typical serving provides around 150-250 calories, making it a light yet nourishing option that offers easy-to-digest energy and essential minerals like iron and calcium.

Nutrition breakdown

Calories	80 kcal
Protein	2 g
Carbs	16 g
Fat	0.5 g
Fiber	1.5 g
Sugar	0.5 g
Sodium	300 mg
Potassium	150 mg
Iron	1.5 mg
Calcium	40 mg
Magnesium	20 mg
Phosphorus	45 mg
Vitamin A	120 mcg RAE
Vitamin C	5 mg
Folate	30 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Congee is deeply rooted in Asian culinary traditions as a healing food, often served to the sick or elderly due to its gentle, hydrating nature, and it showcases the versatility of rice as a canvas for both savory and sweet flavors. Nutritionally, the slow-cooking process makes the rice starches more accessible, aiding digestion, while the greens boost its vitamin content without overwhelming the dish's subtle, comforting profile.