Garlic Butter Kale Rice
User Reviews
5
Garlic Butter Kale Rice
Description
Garlic Butter Kale Rice starts by sautéing garlic in butter to infuse flavor into white rice cooked with broth. While the rice simmers gently, kale is massaged with olive oil, salt, and pepper to soften its texture. Once the rice finishes cooking, the kale is added on top and rested briefly under the lid to wilt without cooking down too much. This technique preserves the kale’s vibrant color and tender texture.
The resulting rice is fluffy and buttery with a subtle garlic aroma, complemented by the slightly peppery and fresh kale. Toasted almonds or pecans may be sprinkled on top for additional flavor and a crunchy contrast. The dish balances richness from the butter with brightness from the greens.
This recipe works well as a side dish accompanying meats or roasted vegetables. The use of chicken or vegetable broth allows some flavor customization. Adjust seasoning before serving and stir through extra butter if desired for creaminess.
The notes suggest removing kale leaves from stems by running an enclosed fist up the stalk, then chopping leaves into bite-size pieces to ease even cooking and mouthfeel.
Ingredients
Kale:
- 5 cups kale see note, chopped
- 2 teaspoons olive oil
- salt
- black pepper
Rice:
- 2 tablespoons butter unsalted
- 2 cloves garlic crushed
- 1 cup white rice
- 1 ¾ cup chicken broth or vegetable broth
- 2 tablespoons almonds or pecans, optional, chopped
Instructions
Kale:
- Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.
- Use hands to scrunch for 30 seconds then set aside until rice is cooked.
Rice:
- Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.
- Add rice and broth, cover with lid. Bring to gentle simmer then immediately turn heat down to low or medium low, so the liquid is simmering very gently.
- Cook for 12 - 15 minutes until all liquid is absorbed.
- Remove from heat, then quickly toss all the kale on top of the rice, then clamp lid back on.
- Rest for 10 minutes.
- Remove lid, stir wilted kale through rice.
- Adjust salt and pepper to taste and stir through extra butter if desired.
- Transfer to serving bowl and garnish with almonds or pecans, if using.
Notes
- Remove kale leaves by holding the stalk and running an enclosed fist up the stem; chop leaves into bite-size pieces for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225 | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 348mg | 15% |
| Potassium | 209mg | 4% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 50mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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