Garlic butter rice with kale

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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).

Recipe 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 Garlic Marinated Pork Chops. 5. Nutrition per serving, assuming 8 servings (1 heaped cup):

Comments

  1. Naomi

    October 14, 2024 at 10:26 pm

    I enjoyed this a lot the first couple of times I made it, but then I stuffed up the rice somehow the next couple of times and it was either mushy or undercooked. I decided to try it with white quinoa and extra-virgin olive oil: this works super well with 1:2 ratio of quinoa to water. I also began to get sick of the kale, so I used silverbeet once and baby spinach the next time. Both were excellent. My husband has now shown some interest in quinoa because of this recipe; it comes out with a texture a bit like couscous crossed with rice. Yummy!

    Reply

  2. Sue Booth

    August 28, 2024 at 5:12 pm

    Well Nagi my GP and my iron levels are very grateful to you. ALL of your kale recipes seem to be on my high rotation list. Where has it been all my life? I’ve made endless spinach pies in my life but never used kale…..and especially for salads but they are awesome!! This recipe is a nice addition to the ‘Kale Recipe Series’……Thank you 🩷

  3. Cathrene

    July 1, 2024 at 11:03 am

    This was so delicious. What a great trick to marinate the kale before hand. Super scrumptious and definitely going to be a regular in our household.

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By Nagi Maehashi

I’m Nagi, and I’m the voice, cook, photographer and videographer behind RecipeTin Eats, and I live in the beautiful northern beaches area of Sydney, Australia.

I have an unhealthy obsession with food and my dog Dozer, an abnormally large and very cheeky golden retriever.

My blog reflects my philosophy on food and cooking – fast, creative, clever and fresh.

That’s fast meals for busy weeknights.

Creative new ideas and fresh takes on favourites to shortcut preparation, cut down on cost and create food with style.

Clever cooking so that you don’t sacrifice taste just because you’re short on time and on a budget. I’ll show you how to get gourmet flavours out of budget ingredients and how you can get organised so it’s a breeze to serve up nourishing meals to your family that will knock their socks off.

And fresh meals that are made from scratch. I don’t use store bought packet mixes or canned soup.

My recipes are cost conscious, made using everyday ingredients and (mostly) pretty healthy. I don’t use a tub of cream or blocks of cream cheese in every sauce, and I very rarely deep fry.

But sometimes I feel the need to unleash the demon within. ?

 

Honey Lemon Chicken – dinner on the table in 15 minutes!

A bit about me …

Born in Japan, raised in Sydney, Australia, I’ve travelled the world from Europe to the Middle East, across Asia and America.

In a previous life, I worked in corporate finance. Though I thoroughly enjoyed my “first” career, I wanted to pursue a future where my passion really lies – food. ?

Today, I’m extremely fortunate to be able to say that I make a living doing what I truly love – creating and sharing my favourite recipes with people from all over the world.

Growing up, budget was tight and even though my mother worked full time, we dined like royalty because she was so creative in the kitchen. And this is why I know it’s possible to make great, fresh food even if you’re short on time and on a budget.

The recipes on my blog draws on influences from my travels, my ever evolving fascination with how just a few simple ingredients can transform into something that tastes so amazing, and learning genius tricks from the masters of the world.

I want to show you how to make vibrant recipes made with everyday ingredients, spanning cuisines from around the world as well as classic comforts. Delicious recipes with the “wow” factor that are simple to make, cost effective and can often be prepared ahead.

I hope you find something on here to your taste! – Nagi x

(Source: recipetineats.com; May 23, 2018; https://tinyurl.com/3h8jskan)
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