Close up of Garlic Butter Rice with Kale recipe in a pot with a wooden spoon, fresh off the stove ready to be served.
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4.98 from 40 votes

Garlic Butter Rice with Kale

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! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Sides
Keyword: garlic butter kale rice, kale recipe
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

  • 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.
  • 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.
  • Add rice, stir for 10 seconds.
  • Add broth, stir, then cover.
  • 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).
  • Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
  • Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
  • Lastly, stir through extra butter and add salt and pepper to taste.
  • 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 GarlicĀ Marinated Pork Chops.
5. Nutrition per serving, assuming 8 servings (1 heaped cup):