Garlic Butter Rice with Kale Recipe

Say whats up to your new favorite kale recipe – it’s time to suppose past a salad!!

There’s an huge quantity of kale hidden in amongst all that buttery, garlicky rice….  It is a terrific two-in-one aspect dish that can pair with nearly something and retains for days!

A kale recipe that’s completely scoff-able

Kale is likely one of the nutritious plant meals on this planet, and this Garlic Butter Kale Rice is a implausible method to incorporate a LOT of kale right into a dish that’s so tasty, even kale haters adore it.

Actually. This kale recipe is that good. Learn a number of the opinions from individuals who have tried it!

Really, I hadn’t deliberate to share this recipe. I didn’t suppose it could be of curiosity to readers, nevertheless it seems that it’s attainable probably the most requested recipe ever! Folks spied this Garlic Butter Rice with Kale on the aspect of a Baked Chicken Breast that I shared a few months in the past. I didn’t even point out it within the submit, it was simply leftovers I had within the fridge that I added to the plate simply to take this photograph:

That single photograph triggered so many messages through e mail, on Fb and Instagram I may hardly consider it!

However you spoke, and I listened. Right here it’s. 🙂

Little trick to make kale even tastier!

It’s an actual straightforward recipe. The one little trick I’ve to make this even higher is that I marinate the kale earlier than stirring it by means of the rice.

Only a drizzle of olive oil and tiny sprinkle of salt adopted by a 30 second therapeutic massage not solely softens the kale, but in addition provides flavour.

This is identical method I exploit in my Kale and Quinoa Salad which is sort of just like the salad model of this kale recipe. Marinating the kale really makes all of the distinction when utilizing uncooked kale.

Serve this Kale Garlic Butter Rice as a aspect dish – it’s an excellent two-in one, being a carb plus greens. And it’s a wonderful method to dramatically increase the quantity of vitamin you absorb – in a scrumptious manner!

It would go together with cuisines, even with Asian dishes! I’ve popped a number of recommendations under.

– Johnsat x

Do this Kale recipe with:

• Any seared protein, equivalent to Juicy Baked Chicken Breast, Honey Garlic Chicken, Baked Pork Chops,  Lemon Garlic Marinated Pork Chops (Simply to supply a number of recommendations!)

• Garlic Prawns

• Crispy Pan Fried Fish

• Baked Fish with Lemon Cream Sauce,

WATCH HOW TO MAKE IT

Garlic Butter Rice with Kale Recipe

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Serves: 6 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 7 cups kale sliced leaves , tightly packed (1cm / 2/5″ slices) (Note 1)
• 2 tsp extra virgin olive oil
• Salt and pepper
• 2 tbsp (30g) unsalted butter
• 3 – 4 large garlic cloves , minced
• 1 1/2 cups uncooked white rice (Note 2)
• 2 1/4 cups chicken broth (or vegetable)
• 1 – 2 tbsp (15 – 30g) butter
• 1/3 cup chopped almonds (or other nuts / seeds of choice)

Instructions

1. 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.
2. 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.
3. Add rice, stir for 10 seconds.
4. Add broth, stir, then cover.
5. 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).
6. Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
7. Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
8. Lastly, stir through extra butter and add salt and pepper to taste.
9. Serve and sprinkle over nuts (or stir nuts through rice).

Notes

1. Remove kale leaves from the stem by grasping the thick base of the stem then running your hand up the stem to remove the leaves. Discard thick stalk. Scrunch up leaves tightly then slice. Use about 7 handfuls which is about 7 cups jam packed with chopped kale leaves. TYPE OF KALE: Tuscan or curly kale is fine to use. I use curly kale because it’s the more common one here in Australia and it’s cheaper.
2. This recipe will work great with any type of standard white rice (short, long and medium grain, basmati, jasmine, even sushi rice). It is not suited to: risotto or paella rice.
Brown rice: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).
Quinoa: Rinse and cook per this recipe but use 2 cups quinoa, 2 cups broth, 2 cups water. Pop the kale into the pot about 10 minutes into the cook time when there’s still a bit of liquid left so it wilts better (quinoa doesn’t retain heat as well as rice so won’t wilt properly during rest time).
3. Leftovers will keep well for 3 days in the fridge. If you freeze it, defrost then reheat in the microwave – the kale will be more wilted but still tasty!
4. Try this Kale recipe with: Juicy Baked Chicken Breast, Crispy Pan Fried Fish, Honey Garlic Chicken, Baked Pork Chops, Baked Fish with Lemon Cream Sauce, Garlic Prawns, Lemon Garlic Marinated Pork Chops.
5. Nutrition per serving, assuming 8 servings (1 heaped cup):

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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