Garlic Butter Kale Rice
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| Garlic Butter Kale Rice | Epic Demo |
Butter garlic Kale rice is great side pairs of rice with lots of kale-unless you'd never know it! So delicious you will eat it straight from the pot.
I love garlic and I am currently really fell in love with the rice in butter garlic Kale.
I'm always on the hunt for the side that combines carbohydrates with vegetables so I can only make one dish to serve at the protein to finish eating.
My trick is to marinate kale by drizzle with a little olive oil, salt, and pepper, then leave it only for 15 minutes while cooking the rice before you throw into the pot while the rice rest for warm-up Kale through and made it either.
Marinating time serve the purpose 2. It softens the kale to make it fun to eat (raw kale can be quite tough and chewy) and taste. It's always struck me as far as a small pinch of salt goes when salting kale!
In fact, most people think green "stuff you" in this case are spinach, kale is not!
Ingredients
Kale:
- 5 large handfuls of chopped kale leave the note 1
- 2 teaspoons olive oil
- Salt and pepper
Rice:
- 2 tablespoon butter, unsalted
- 2 large garlic cloves, crushed
- 1 cup white rice
- 1 3/4 cups chicken or vegetable broth, low sodium
- Extra butter
- coarsely chopped almonds 2 tablespoons or Pecans optional
Instructions
Kale:
- Place kale in a large bowl. Drizzle more oil and sprinkle with a tiny pinch of salt and pepper.
- Use hands to scrunch for 30 minutes then set aside until the rice is cooked.
Rice:
- Melt the butter in a large saucepan over medium-high heat. Add the garlic then Saute for 1 minute until fragrant.
- Add the rice and broth, cover with a lid. Bring to the boil then immediately change the soft low or medium-low heat, so that the liquid is simmering very gently.
- Cook for approximately 12-15 minutes until all liquid is absorbed.
- Remove from heat, then quickly threw all the kale on top of the rice, then clamp the lid back.
- Rest for 10 minutes.
- Remove the lid, stir the wilted kale through rice.
- Adjust salt and pepper to taste and stir through additional butter if desired.
- Transfer to a serving bowl and garnish with almonds or Pecans, if using.
- Hold the kale stalk by stalk, then run a closed fist up stalks to tear the leaves. Then cut into pieces the size of the bite.
I like cooking rice with chicken broth or vegetables to give extra flavor. Rice is so very tasty, you can and will eat it right out of the Pan!
This is best served warm but also wonderful at room temperature because of the kale and rice lovely and smooth. Try serving this in the side in your next grill out!