Garlic Butter Rice with Kale

Garlic Butter Rice with Kale

from recipetineats.com
10 min
10 minutes mins

Recipe video above. A ripper kale recipe - it's time to think beyond a salad! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice... Try this with spinach, chard or even grated carrots! 

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)

Directions

  1. 1

  2. 2

    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.

  3. 3

    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.

  4. 4

    Add rice, stir for 10 seconds.

  5. 5

    Add broth, stir, then cover.

  6. 6

    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).

  7. 7

    Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.

  8. 8

    Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.

  9. 9

    Lastly, stir through extra butter and add salt and pepper to taste.

  10. 10

    Serve and sprinkle over nuts (or stir nuts through rice).