Garlic Butter Rice with Kale

Say hello to your new favourite 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….  This is a terrific two-in-one side dish that will pair with almost anything and keeps for days!

I exaggerate not when I say that this is the single most requested recipe ever.

I know, you don’t believe it.

I can’t believe it myself. The Queen of Brown Foods, the slave to all things gravy and curry, is being hunted down by readers from all over the world for a kale recipe.

What the…?

OK, let me explain. People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared a couple of months ago. I didn’t even mention it in the post, it was just leftovers I had in the fridge that I added to the plate just to take a photo.

Here is the plate of food in question:

That single photo triggered so many messages via email, on Facebook and Instagram I could hardly believe it!

But you spoke, and I listened. Here it is. 🙂

HOW TO MAKE KALE TOTALLY SCOFF-ABLE

It’s a real easy recipe. The one little trick I have to make this a totally scoff-able rice even for kale haters (in addition to the fact that kale wilts a lot so you can hide plenty in amongst all that buttery rice) is that I marinate the kale before stirring it through the rice. Just a drizzle of olive oil and tiny sprinkle of salt followed by a 30 second massage not only softens the kale, but also adds flavour.

This is the same technique I use in my Kale and Quinoa Salad which is almost like the salad version of this kale recipe. Marinating the kale truly makes all the difference when using raw kale.

Speaking of raw – the kale in this rice is barely cooked, it’s just wilted. Because I’m not into limp, overcooked, brown kale in my rice. I want it bright green, though tender. And preserving more of the super power nutrition that kale offers.

Which kind of balances out all that buttery goodness, don’t you think? 😎 – Nagi x

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. (Just to offer a few suggestions!)

5 from 21 votes

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Garlic Butter Rice with Kale

Prep

10 mins

Cook

25 mins

Total

35 mins

 

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! Recipe video below.

Course: Sides

Servings: 6 - 8 people

Author: Nagi

Ingredients

Marinated Kale:

• 7 cups kale sliced leaves , tightly packed (1cm / 2/5" slices) (Note 1)
• 2 tsp extra virgin olive oil
• Salt and pepper

Garlic Butter Rice:

• 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)

Finishing:

• 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):

WATCH HOW TO MAKE IT

LIFE OF DOZER

And the hits just keep on coming…..

This is the inflatable cone I got after I shared the photo of Dozer looking extremely unhappy with the plastic cone, thanks to the suggestion of readers. He is definitely more comfortable…… and providing much amusement to everyone who sees him!!!

That pattern…. why? Why??!!! 😂 It looks like a pool floatie!!