Green Rice With Jammy Eggs

Name: Green Rice With Jammy Eggs
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 cups cooked 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 tablespoons extra-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)