Ingredients
5handfulslarge kale leaves,chopped
2tspolive oil
salt and pepper
2tbspbutter,unsalted, plus more as needed
2large garlic cloves,crushed
1cupwhite rice
1¾cuplow-sodium chicken broth,or vegetable broth
2tbspalmonds,or pecans, roughly chopped, optional
Preparation
Place the kale in a large bowl, then drizzle them over with oil and sprinkle them with a small pinch of salt and pepper.
Use hands to scrunch for 30 seconds, then set aside.
Melt the butter in a large saucepan over medium-high heat.
Add the garlic, then sauté for 1 minute until fragrant.
Add the rice and broth, then cover with the lid.
Bring the rice to gentle simmer, then immediately turn heat down to low or medium low.
Cook for 12 to 15 minutes until all the liquid is absorbed.
Remove from heat, then quickly toss all the kale on top of the rice. Clamp the lid back on.
Allow to rest for 10 minutes.
Remove the lid, then stir the wilted kale through the rice.
Adjust the salt and pepper to taste, then stir through extra butter if desired.
Transfer to serving bowl, then garnish with almonds.
Serve warm, and enjoy!
