Here’s my recipe for garlic butter kale rice that pairs well with just about anything. The best thing is that you can use fresh kale or frozen chopped kale which makes it quick and easy. Both versions are delicious!
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I have to say, I love kale. I use it a lot in my soups and salads. It’s good for you and brings a little color to your dish. I figure, if a dish has some green, it must be good for you!
I grew up having rice just about every night. I have many rice recipes on the site.
Being half Peruvian and half Italian, we served rice in many different ways. I try and come up with new ways just to make dinner interesting.
I had a bunch of kale and was going to make my kale white bean sausage soup, but I figured I would try something new.
My version of garlic butter kale rice
Here’s my version of a garlic butter kale rice and I have to say, it’s pretty damn good.
You can make this using fresh kale, in which you have to wash it, remove the stems, stack/roll the leaves, chop it, put it in a bowl, drizzle some olive oil, sprinkle in some salt, massage it, talk to it, and let it be for a minute so it can just relax.
Talk about high maintenance! Kind of makes me wish I was kale. Who wouldn’t want to be drizzled with oil and massaged?! Am I right?
I digress.
Yes, I’ve made this delicious garlic butter kale rice with fresh kale and it was good. Real good.
But sometimes, I just don’t want to do all that. Sometimes, I want quick. Just because it’s quick, doesn’t mean it’s bad.
Frozen chopped kale makes it easy
This is where frozen chopped kale comes in. I make myself feel a little less guilty by buying organic. Everything should be organic. It just shouldn’t cost a mortgage to buy it though.
Using frozen kale requires you opening the bag, measuring out two cups, closing the bag, and sticking it back in the freezer until you need it again.
Frozen kale doesn’t need all that foreplay. Frozen kale just wants to be appreciated.
Look at it this way, if you want to use fresh, use fresh. If you want to use frozen, then you can save that massage for whomever you want. Get what I’m saying??
What size are your cloves?
I like to add 2 - 3 cloves of garlic. I have to admit that my cloves are fat. I always use the big fat cloves. I have no use for skinny little ones. My 2 - 3 cloves of garlic may be the same as 6 small cloves. Can you ever use too much garlic? You do and use what makes you happy.
There’s butter in this dish. It’s in the title. I use three tablespoons and I’m not apologizing for it. It gives a nice flavor. Hey, I’m using kale, so I don’t feel so guilty here.
Stock or water? Use either!
You can use chicken stock if you like. I’ve made it with chicken stock, but sometimes I don’t. I was all set to make this for dinner and didn't have chicken stock. Did I panic? Did I swear? Did I have a tantrum? No. I just used water.
Guess what? It still tasted delicious. One less thing to buy. You choose what you like. If you are going to use chicken stock, use a low-sodium one.
I had some raw cashew hanging around so I chopped some up and threw them in at the end. It was a good idea. Not too crunchy, not salty, just a delicious crunch that added nice texture.
This goes with just about anything. But I already said that. Give this a try.
Life is too short for mediocre food.
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Garlic Butter Kale Rice
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 3 tablespoons butter
- ¼ cup orzo
- 3 cloves garlic minced
- 1 cup long grain rice
- 1 teaspoon kosher salt or to taste SEE NOTE 1
- 1 teaspoon granulated garlic
- ¼ teaspoon pepper
- 1 ¾ cups low-sodium chicken stock or water
- 1 bunch fresh curly kale SEE NOTE 2 for frozen
- ¼ cup raw chopped unsalted cashews or other nuts of choice SEE NOTE 3
Instructions
If using fresh kale:
- Remove the leaves of the kale leaves from the stem by folding the leaf in half, holding the thick end of the stem, then pulling the leaf up the stem. Repeat with all leaves. Stack and roll the leaves and slice/chop.
- Place the leaves in a large bowl, drizzle with a little olive oil, and sprinkle with a pinch of salt. Now, massage the leaves. Massage the leaves to soften them. Set aside. You will use about 4 cups of packed fresh chopped kale. This doesn't have to be exact. I used a bunch of kale, and after it was chopped, it came to about 4 cups packed. Again, you can use a little more or less.
- In a skillet, over medium-high heat, melt butter and add the orzo.
- Stir and cook for a few minutes until the orzo is lightly toasted.
- Stir in the garlic and cook until fragrant - about 30 seconds to a minute.
- Stir in the granulated garlic, salt, and pepper. Add the stock or water then add the rice.
- Bring to a boil then lower heat and simmer for 15 minutes until liquid is absorbed.
Add the kale:
- Add the kale on top of the rice and cover.
- Remove from heat and let sit for 10 - 15 minutes, still covered. If using frozen kale, it will be more like 15 minutes to defrost and soften. Using a fork, fluff the rice and combine until the kale is mixed in.
- Either sprinkle the cashews on top before serving or mix them in and serve.
Video
Notes
Use 2 cups of chopped frozen kale. Note 3: If you want the cashews to have a crunchier texture, toss them in a clean skillet until toasted.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!