Garlic Butter Rice with Kale
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.96 out of 5 stars
(100)
Ingredients
6 servings
- 7 cups kale sliced leaves (, tightly packed (1cm / 2/5" slices) (Note 1)
- 2 tsp extra virgin olive oil
- Salt and pepper
- 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)
- 1 - 2 tbsp (15 - 30g) butter
- 1/3 cup chopped almonds (or other nuts / seeds of choice)
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Preparation
Step 1
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.
Step 2
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.
Step 3
Add rice, stir for 10 seconds.
Step 4
Add broth, stir, then cover.
Step 5
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).
Step 6
Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
Step 7
Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
Step 8
Lastly, stir through extra butter and add salt and pepper to taste.
Step 9
Serve and sprinkle over nuts (or stir nuts through rice).
Step 10
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