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!)
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.
- 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)
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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.
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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.
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Add rice, stir for 10 seconds.
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Add broth, stir, then cover.
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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).
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Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
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Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
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Lastly, stir through extra butter and add salt and pepper to taste.
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Serve and sprinkle over nuts (or stir nuts through rice).
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!!
Hi, I cant find brown sugar here, palm sugar is a good substitute? Or which?
Thank you for a great dish. Everyone enjoyed the dish (even with the kale) although we did add parmesan cheese. We had no leftovers!
So I was waiting for you to post this recipe since it was first photographed with your crispy chicken dish, and have been waiting to try it ever since you published the recipe a few days ago. I made it today and paired it with your crispy fish. All I can say is i have run out of adjectives to describe how good each of your recipes are so I am going to coin the term “ nagilicious” to describe anything that is out of this world fantastic!
So …this was nagilcious! My husband also loved it . And for sure I will be making this again.
I’m grinning like a fool. You better stop – otherwise my head won’t fit through the door! 😂
Taz, consider your new term filched and added to my own lexicon! “Nagilicious”— soon to be a Maryland staple 😛
I need a blushing emoji… or one for a growing head… 😂
This comment is for Dozer….my name is Penny and I am a very spoiled dog too. I tore my ACL a year ago and elected to not have the surgery. My mom put me on Nutramax DASUQUIN with MSM soft Chews and I love them. I have been on them since the accident and I run and play as if it never happened. I am 11 years old and plan to be around a long time. Take care of yourself….no more messing up your leg.
Ohhhh PENNY! Sending big hugs over to you 🙂 You deserve to be thoroughly spoilt, Princess Penny! I am so glad you are getting on ok! N xx
Made this last night & guests LOVED it, topped it with salted sunflower seeds, & kale was the added bonus – all made for an appealing presentation .
I just made this and it was delicious!
Nagi wishful thinking. No HOT water no compo, the same with heating and cooking. That’s part OF work, improvment, New pipes, haaa. One Neighbour is Just about90y, and the otherone has KIDS-05, 18 Months and from 07 am no, no gas. CANT UNDERSTAND WHY NOW? We Had extended summer perfect to do OUTDOOR work But no Logic .just Like our Poloticions. Do NOT ASK THEM to think. Anyway its behind Me. That’s WAY Ive Made Big hearty soup for me and Neighbour. Hope There Are NO more STUPEDITY.