Garlic Butter Kale Rice
A great side that combines rice with loads of kale - but you'd never guess! Everyone loves the buttery, garlicky flavour! Scrunching the kale with olive oil and salt before tossing into the rice is a great trick for making the kale tastier and softer.
Ingredients
- 5 cupschopped kale (see note)
- 2 teaspoonsolive oil
- salt and black pepper
- 2 tablespoonsunsalted butter
- 2 clovesgarlic (crushed)
- 1 cupwhite rice
- 1 ¾ cupchicken broth ( or vegetable broth)
- 2 tablespoonschopped almonds ( or pecans, optional)
Directions
Kale:
- 1
Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.
- 2
Use hands to scrunch for 30 seconds then set aside until rice is cooked.
Rice:
- 1
Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.
- 2
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.
- 3
Cook for 12 - 15 minutes until all liquid is absorbed.
- 4
Remove from heat, then quickly toss all the kale on top of the rice, then clamp lid back on.
- 5
Rest for 10 minutes.
- 6
Remove lid, stir wilted kale through rice.
- 7
Adjust salt and pepper to taste and stir through extra butter if desired.
- 8
Transfer to serving bowl and garnish with almonds or pecans, if using.