Best 3 Sauteed Rice With Kale Recipes

Indulge in a symphony of flavors with our sautéed rice with kale, a delectable dish that marries the goodness of hearty rice, vibrant kale, and an array of aromatic spices. This culinary creation offers a satisfying balance of textures, with tender rice grains mingling seamlessly with the crispiness of sautéed kale. Each bite is an explosion of flavors, where the earthy notes of kale harmoniously blend with the savory undertones of rice, inviting you on a delightful gastronomic journey.

Accompanying this main course are three equally enticing recipes that elevate the dining experience. Begin your meal with a refreshing kale and apple salad, where the bitterness of kale is beautifully complemented by the sweetness of apples, creating a vibrant and nutritious starter. Delve into the creamy depths of our kale and potato soup, a comforting and wholesome dish that showcases the versatility of kale. And as a sweet conclusion, indulge in the rich flavors of our apple cake, where the tartness of apples pairs perfectly with the warmth of cinnamon and nutmeg, leaving a lingering sweetness on your palate.

Let's cook with our recipes!

GARLIC BUTTER RICE WITH KALE

Garlic Butter Rice with Kale image

Recipe video above. A ripper kale recipe - it's time to think beyond a salad! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice... Try this with spinach, chard or even grated carrots!

Provided by Nagi

Categories Sides

Time 35m

Number Of Ingredients 9

Ingredients

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))

Steps:

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).

SAUTEED KALE

Sauteed Kale image

Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.

Provided by Bobby Flay

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Steps:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

SAUTéED KALE

Sautéed Kale image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Categories easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram

Tips:

To save time, use pre-washed and chopped kale.
If you don't have vegetable broth, use water instead.
Add more vegetables to the stir-fry, such as broccoli, bell peppers, or carrots.
For a vegetarian version, omit the bacon.
Serve the stir-fry with a side of rice, noodles, or quinoa.

Conclusion:

This sautéed rice with kale is a quick and easy weeknight meal that is packed with flavor. The kale adds a boost of nutrients, while the bacon and garlic add a savory touch. This dish is sure to please everyone at the table.