Introduction

Garlic Butter Rice with Kale is a comforting and flavorful side dish that combines tender rice with vibrant, marinated kale and fragrant garlic butter. This easy recipe elevates simple ingredients for a wholesome, satisfying meal accompaniment.

The image shows a close-up of cooked white rice mixed with bright green kale leaves and small pieces of chopped nuts scattered throughout. The rice looks fluffy and soft, while the kale appears fresh and slightly wilted, adding texture contrast. There is a light yellow swirl of melted butter or sauce near the center, and a wooden spoon is partially visible in the upper right, lifting some of the rice and kale mixture. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups kale sliced leaves, tightly packed (1cm / 2/5″ slices)
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
2 1/4 cups chicken broth (or vegetable broth)
1 – 2 tbsp (15 – 30g) butter
1/3 cup chopped almonds (or other nuts/seeds of choice)

Instructions

Step 1: Place kale in a large bowl. Drizzle over the olive oil and sprinkle with a small pinch of salt and pepper. Scrunch the kale with your hands for 30 seconds, then set aside while the rice cooks.
Step 2: Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the minced garlic and stir for about 1 minute until it starts to turn golden and becomes fragrant.
Step 3: Add the uncooked rice to the pot and stir for 10 seconds to coat it in the garlic butter.
Step 4: Pour in the chicken or vegetable broth, stir once, then cover the pot with a lid.
Step 5: Reduce the heat to medium or medium-low so the liquid simmers gently. Cook for 12 to 15 minutes, or until all the liquid is absorbed. Tilt the pot to check for any remaining broth.
Step 6: Quickly toss all the marinated kale on top of the rice, replace the lid, and remove the pot from heat.
Step 7: Let the rice rest for 10 to 15 minutes. Then fluff it with a fork, stirring the kale evenly through the rice.
Step 8: Stir in the remaining butter (1 to 2 tablespoons) and season with salt and pepper to taste.
Step 9: Serve the rice topped with chopped almonds or your choice of nuts/seeds.

Tips & Variations

Use Tuscan or curly kale—both work well, though curly kale is more common and budget-friendly.
This recipe suits any standard white rice, such as short, medium, long grain, basmati, jasmine, or sushi rice. Avoid risotto or paella rice for best results.
To make a brown rice version, increase liquid to 2 1/2 cups for tender rice or 2 3/4 cups for soft rice; cook about 45 minutes, checking after 35 minutes.
Substitute quinoa by rinsing and using 2 cups quinoa, plus 2 cups broth and 2 cups water; add kale about 10 minutes into cooking so it wilts properly.
For extra flavor, try stirring through toasted nuts or seeds like pine nuts, pumpkin seeds, or walnuts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through. If frozen, defrost fully before microwaving; note the kale may become more wilted but will remain tasty.

How to Serve

The dish shows a grilled chicken breast covered in a dark, shiny, and slightly oily sauce with small chopped green herbs sprinkled on top. The chicken is placed on the left side on a white plate, with the bottom left corner slightly sliced to reveal the tender inside. To the right of the chicken is a heap of white rice mixed with dark green kale and topped with coarsely chopped brown nuts. The background is a white marbled texture, and part of a metal knife is cutting through the rice near the bottom center of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale for this recipe?

Fresh kale works best because it retains its texture when marinated and stirred through the rice. If using frozen kale, thaw and drain it well before adding to reduce excess moisture.

Can I make this dish vegan?

Yes, substitute the butter with olive oil or a plant-based butter alternative, and use vegetable broth instead of chicken broth to keep it vegan-friendly.