Garlic Butter, Kale & Rice

Mixing kale with hearty brown rice makes for a fantastic side dish full of fiber, vitamins, and minerals. Leftover brown rice takes on a whole new life when heated with a bit of richly flavored butter and gently massaged kale. Taking the time to massage the kale helps to break down cell walls in the kale and results in gorgeously glistening dark green kale leaves that are both easier to chew and less bitter than their raw counterparts. If you don’t have any precooked brown rice, cook ¾ cup of raw brown rice in 2 cups of chicken or veggie broth for 50 minutes, covered. That should do the trick.

Recipe adapted from: https://www.spendwithpennies.com/garlic-butter-kale-rice/

Serves: 5 as a side
Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
  • 1 bunch kale, washed, ribs removed, and coarsely chopped
  • 2 tsp olive oil
  • Salt and pepper, to taste
  • 2 TBSP butter
  • 2 large garlic cloves crushed
  • 3 c precooked brown rice
  • extra butter, to taste
  • 2 TBSP roughly chopped almonds or pecans (optional)
  1. Place kale in a large bowl. Drizzle with oil and sprinkle with a small pinch of salt and pepper.
  2. Use hands to massage until kale softens and looks dark and shiny. Set aside.
  3. Heat 2 TBSP butter in a large pot with a lid. Add rice and stir until the rice is heated.
  4. Remove from heat, quickly toss all the kale on top of the rice and cover with a lid.
  5. Rest dish for 10 minutes.
  6. Remove lid and stir wilted kale through rice.
  7. Adjust salt, pepper and extra butter to taste.
  8. Transfer to serving bowl and garnish with almonds or pecans, if desired.