Description
A flavorful and nutritious Garlic Butter Rice with Kale recipe that combines tender white rice cooked in savory chicken broth, fragrant garlic, and buttery goodness, finished with fresh kale and crunchy almonds. This dish serves as a wholesome side or a light main meal, offering a perfect balance of textures and tastes.
Ingredients
Scale
Main Ingredients
- 7 cups kale sliced leaves, tightly packed (1cm / 2/5″ slices)
- 2 tsp extra virgin olive oil
- Salt and pepper, to taste
- 2 tbsp (30g) unsalted butter
- 3 – 4 large garlic cloves, minced
- 1 1/2 cups uncooked white rice
- 2 1/4 cups chicken broth (or vegetable broth)
- 1 – 2 tbsp (15 – 30g) unsalted butter
- 1/3 cup chopped almonds (or other nuts/seeds of choice)
Instructions
- Prepare the kale: Place kale in a large bowl. Drizzle over extra virgin olive oil, sprinkle with a small pinch of salt and pepper, then scrunch with your hands for 30 seconds to soften and season the kale. Set aside while the rice cooks.
- Sauté garlic: Melt 2 tablespoons of unsalted butter in a large pot over medium-high heat. Add minced garlic and stir for 1 minute until it just starts to turn golden and becomes incredibly fragrant, being careful not to burn it.
- Toast the rice: Add the uncooked white rice to the pot and stir continuously for about 10 seconds to coat the rice in the buttery garlic mixture.
- Add broth and cover: Pour in 2 1/4 cups of chicken or vegetable broth. Stir once, then cover the pot with a tight-fitting lid.
- Simmer the rice: Reduce the heat to medium or medium-low to allow the liquid to gently simmer. Cook the rice for 12 to 15 minutes, until all liquid is absorbed. You can tilt the pot slightly to check for any remaining liquid.
- Add kale to rice: Once the broth is absorbed, quickly toss all the prepared kale on top of the rice. Replace the lid and immediately remove the pot from heat.
- Rest and fluff: Let the rice and kale rest, covered, for 10 to 15 minutes. After resting, fluff the rice with a fork, mixing the kale evenly through the dish.
- Finish with butter and seasoning: Stir in the remaining 1 to 2 tablespoons of unsalted butter. Taste and add salt and pepper as needed for seasoning.
- Serve with nuts: Serve the rice warm, sprinkling chopped almonds or your choice of nuts/seeds on top, or gently stir them through the rice for added texture and flavor.
Notes
- Note 1: Slicing kale thinly and scrunching it with oil helps soften the tough leaves and enhances flavor integration.
- Note 2: White rice can be substituted with other rice varieties, but cooking times may vary.
- For a vegetarian or vegan variation, use vegetable broth and replace butter with a plant-based alternative.
- Toasting the rice briefly in butter and garlic gives the dish a richer flavor.
- Be careful not to burn garlic when sautéing, as it can become bitter.
