Garlic Butter Kale Rice

Name: Garlic Butter Kale Rice
Total time: 30 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 5 cups chopped kale (see note); 2 teaspoons Olive oil; salt and black pepper; 2 tablespoons unsalted butter; 2 cloves garlic (crushed); 1 cup white rice; 1 ¾ cup chicken broth ( or vegetable broth); 2 tablespoons chopped almonds ( or pecans, optional)

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.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (60) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

5 servings

5 cups chopped kale (see note)
2 teaspoons Olive oil
salt and black pepper
2 tablespoons unsalted butter
2 cloves garlic (crushed)
1 cup white rice
1 ¾ cup chicken broth ( or vegetable broth)
2 tablespoons chopped almonds ( or pecans, optional)

Steps

Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.
Use hands to scrunch for 30 seconds then set aside until rice is cooked.
Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.
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.
Cook for 12 - 15 minutes until all liquid is absorbed.
Remove from heat, then quickly toss all the kale on top of the rice, then clamp lid back on.
Rest for 10 minutes.
Remove lid, stir wilted kale through rice.
Adjust salt and pepper to taste and stir through extra butter if desired.
Transfer to serving bowl and garnish with almonds or pecans, if using.