Garlic Butter Rice with Kale
Prep
10m
Cook
25m
Total
35m
This flavorful dish combines marinated kale with garlic butter rice, creating a savory and satisfying meal. The kale is tossed in olive oil and seasonings, while the rice is cooked in butter and garlic, then finished off with chopped almonds for a delightful crunch. Perfect for a quick and easy dinner.
Ingredients
6 servingsMarinated Kale
Garlic Butter Rice
Finishing
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 637kcal 31%
-
Fat 28g 43%
-
Saturated Fat 10g 50%
-
Carbohydrates 85g 28%
-
Fiber 6g 24%
-
Sugar 4g 8%
-
Protein 15g 30%
-
Cholesterol 33mg 11%
-
Sodium 700mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
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 GarlicMarinated Pork Chops.
5. Nutrition per serving, assuming 8 servings (1 heaped cup):
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 GarlicMarinated Pork Chops.
5. Nutrition per serving, assuming 8 servings (1 heaped cup):
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