I love garlic and I’m currently totally in love with this Garlic Butter Kale Rice. I’m always on the hunt for sides that combines a carb with vegetables so I can just make one dish to serve on the side of protein to complete a meal. Added bonus: This one’s loaded with tons of kale – and even kale haters love it.
How to Prepare Kale
My trick is to marinate kale by drizzling it with a tiny bit of olive oil, salt and pepper, then leaving it just for 15 minutes while the rice cooks before tossing it into the saucepan while the rice is resting to warm the kale through and make it wilt. The marinating time serves 2 purposes. It softens the kale to make it pleasant to eat (raw kale can be quite tough and chewy) as well as adding flavour. It always surprises me how far a tiny pinch of salt goes when marinating kale!
How to Make Garlic Butter Kale Rice
If you’re wondering is it OK to eat raw kale, the kale in this recipe is wilted into the rice. Combine the marinated kale with soft, fluffy, garlicky, buttery rice and you have a winner right there. In fact, most people think the green “stuff” in this is spinach, not kale! I like to cook the rice with chicken or vegetable broth to give it extra flavour. This rice is so incredibly tasty, you can – and WILL – eat it straight out of the pot! It’s best served warm but also lovely at room temperature because the kale and rice is lovely and fluffy. Try serving this on the side at your next grill out!
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