Garlic Butter Rice with Kale
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6 - 8 people
-
Course
Side Dish
Garlic Butter Rice with Kale
Description
This recipe begins by thoroughly massaging kale with olive oil, salt, and black pepper to tenderize and season it. The rice is cooked in butter and garlic, then simmered in chicken or vegetable broth until fluffy and all liquid is absorbed. After cooking, the kale is sprinkled over the rice and covered to wilt gently during resting. Finally, extra butter is stirred in for richness, and chopped almonds add crunch and depth.
The garlic imparts aroma and warmth, while the butter softens the rice grains. The kale provides a fresh, slightly crisp component that contrasts with the soft rice. This side dish pairs well with various protein dishes, from chicken to fish or pork.
The recipe notes important details such as using about 7 cups of chopped kale leaves (sans thick stems) and offers alternatives for rice types including brown rice and quinoa with adjusted liquid and cooking times. Leftovers can be refrigerated up to three days or frozen, with reheating recommended in a microwave. The dish can be served alongside baked chicken breast or pan-fried fish for a wholesome meal.
Ingredients
Marinated Kale:
- 7 cups kale tightly packed (1cm / 2/5" slices) (Note 1, sliced leaves
- 2 tsp extra virgin olive oil
- salt
- black pepper
Garlic Butter Rice:
- 2 tbsp unsalted butter 30 g
- 3 - 4 garlic minced, large cloves
- 1 1/2 cups white rice Note 2, uncooked
- 2 1/4 cups chicken broth (or vegetable)
Finishing:
- 1 - 2 tbsp butter 15-30 g
- 1/3 cup almonds or other nuts / seeds of choice, chopped
Instructions
- Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
- Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
- Add rice, stir for 10 seconds.
- Add broth, stir, then cover.
- Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
- Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
- Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
- Lastly, stir through extra butter and add salt and pepper to taste.
- Serve and sprinkle over nuts (or stir nuts through rice).
Notes
- Remove kale leaves from thick stalks before chopping to ensure tender texture.
- Use about 7 packed cups of chopped kale leaves; Tuscan or curly kale work well.
- Adjust liquid and cooking time if using brown rice or quinoa as noted.
- Leftovers keep well in the fridge for up to 3 days or can be frozen and reheated in the microwave.
- This dish pairs well with multiple protein options like baked chicken or pan-fried fish.
User Reviews
Overall Rating
5
You'll Also Love
