35 minutes
6-8 servings
Garlic Butter Rice With Kale
Simple, comforting, and packed with nutrients. This Garlic Butter Rice with Kale brings together fluffy rice, buttery garlic, and a whole lot of greens. Perfect on its own or paired with your favorite protein.
Ingredients
Marinated Kale:
- 7 cups kale, thinly sliced (curly or Tuscan kale both work)
- 2 tsp olive oil
Pinch of salt and pepper
Garlic Butter Rice:
- 2 tbsp unsalted butter (or olive oil)
- 3–4 garlic cloves, minced
- 1½ cups white rice (jasmine or basmati)
- 2¼ cups chicken or veggie broth
To Finish:
- 1 tbsp butter (optional)
- ⅓ cup chopped almonds or seeds (optional, for topping)
Method
1. Prep and Marinate the Kale
Remove the kale leaves from the tough center stems. Roll the leaves into a tight bunch and slice into thin strips. Place in a large bowl, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Massage the kale for about 30 seconds until it softens and darkens in color. Set aside.
2. Cook the Garlic Butter Base
In a large pot, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until it smells fragrant and just starts to turn golden.
3. Add and Cook the Rice
Stir in the rice to coat it in the garlic butter. Pour in the broth, stir once, and bring to a gentle simmer. Cover with a lid and reduce the heat to low. Let it cook undisturbed for 12–15 minutes, or until the liquid is fully absorbed. Check by tilting the pot—there should be no broth left at the bottom.
4. Steam the Kale and Finish the Dish
Scatter the marinated kale evenly over the rice (don’t stir it in yet). Cover the pot again and remove from the heat. Let it sit for 10–15 minutes so the steam gently cooks the kale. Then fluff the rice with a fork, mixing the kale throughout. Stir in another tablespoon of butter if desired. Season with salt and pepper to taste, and sprinkle with chopped almonds or seeds if using.
Notes & Options
Other grains: This recipe also works with brown rice or quinoa.
For brown rice: Use 2½ cups broth and cook for 40–45 minutes.
For quinoa: Use 2 cups quinoa, 2 cups broth, and 2 cups water. Add the kale during the last 10 minutes of cooking.
Make it vegan: Use olive oil or plant-based butter and veggie broth.
Storage: Keeps well in the fridge for up to 3 days. Reheat gently in a pan or microwave.
