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Garlic Butter Rice with Kale Recipe

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★★★★★

4.5 from 106 reviews

A flavorful and nutritious Garlic Butter Rice with Marinated Kale, featuring tender white rice cooked in savory chicken broth, infused with garlic butter, and topped with fresh kale and crunchy almonds. This simple one-pot dish combines vibrant greens with buttery rice for a perfect side or light meal.

Ingredients

Scale

Marinated Kale

  • 7 cups kale sliced leaves, tightly packed (1cm / 2/5″ slices)
  • 2 tsp extra virgin olive oil
  • Salt and pepper, to taste

Garlic Butter Rice

  • 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)

Finishing

  • 1 – 2 tbsp (15 – 30g) butter
  • 1/3 cup chopped almonds (or other nuts/seeds of choice)

Instructions

  1. Prepare the Kale: Place kale in a large bowl. Drizzle with extra virgin olive oil and sprinkle a small pinch of salt and pepper. Scrunch the kale leaves tightly with your hands for 30 seconds to marinate and soften, then set aside while cooking the rice.
  2. Sauté Garlic: Melt 2 tablespoons of unsalted butter in a large pot over medium-high heat. Add the minced garlic and stir continuously for about 1 minute until it turns just golden and becomes very fragrant, taking care not to burn it.
  3. Add Rice: Add the uncooked white rice to the pot with the garlic butter. Stir the rice for about 10 seconds, ensuring each grain is coated with the butter-garlic mixture.
  4. Cook the Rice: Pour in 2 1/4 cups of chicken or vegetable broth. Stir once to combine, then cover the pot with a lid.
  5. Simmer the Rice: Turn the heat down to medium or medium-low, allowing the liquid to simmer gently. Cook the rice for 12 to 15 minutes until all the liquid has been absorbed. You can tilt the pot slightly to check if any broth remains at the bottom.
  6. Add the Kale: Quickly spread the marinated kale evenly over the cooked rice. Replace the lid and remove the pot from heat.
  7. Rest and Fluff: Let the rice and kale rest, covered, for 10 to 15 minutes. Then fluff the rice with a fork, stirring the kale evenly through the rice.
  8. Finish and Season: Stir through the remaining 1 to 2 tablespoons of butter for added richness. Adjust salt and pepper to taste.
  9. Serve: Serve the garlic butter rice with kale topped with a sprinkling of chopped almonds or your preferred nuts/seeds for a crunchy texture.

Notes

  • Remove kale leaves from thick stems by grasping the base and running your hand up the stem. Discard the stems and slice the leaves into 1cm pieces. Use about 7 large handfuls (7 cups tightly packed).
  • Curly kale or Tuscan kale are suitable; curly kale is more common and affordable.
  • This recipe works with any standard white rice such as short, long, medium grain, basmati, jasmine, or sushi rice. Avoid risotto or paella rice varieties.
  • For brown rice, increase broth to 2 1/2 to 2 3/4 cups and cook for about 45 minutes, checking liquid absorption starting at 35 minutes.
  • To use quinoa, rinse and cook 2 cups quinoa with 2 cups broth and 2 cups water; add kale after about 10 minutes of cooking to wilt properly.
  • Leftovers keep well for 3 days refrigerated. Freeze if desired, though kale will be more wilted upon reheating.
  • Pairs well with dishes like baked chicken breast, pan-fried fish, honey garlic chicken, baked pork chops, baked fish with lemon cream sauce, garlic prawns, and lemon garlic marinated pork chops.

Keywords: garlic butter kale rice, kale recipe, garlic rice with kale, garlic butter rice, marinated kale rice, easy side dish, one-pot rice

Find it online: https://bakedbylisa.com/garlic-butter-rice-with-kale-recipe/