Say hello to your new favourite kale recipe – it’s time to think beyond a salad!!
There’s an enormous amount of kale hidden in amongst all that buttery, garlicky rice…. This is a terrific two-in-one side dish that will pair with almost anything and keeps for days!
A kale recipe that’s totally scoff-able
Kale is one of the nutritious plant foods in the world, and this Garlic Butter Kale Rice is a fantastic way to incorporate a LOT of kale into a dish that’s so tasty, even kale haters love it.
Really. This kale recipe is that good. Read some of the reviews from people who have tried it!
Actually, I hadn’t planned to share this recipe. I didn’t think it would be of interest to readers, but it turns out that it’s possible the most requested recipe ever! People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared a couple of months ago. I didn’t even mention it in the post, it was just leftovers I had in the fridge that I added to the plate just to take this photo:
That single photo triggered so many messages via email, on Facebook and Instagram I could hardly believe it!
But you spoke, and I listened. Here it is. 🙂
Little trick to make kale even tastier!
It’s a real easy recipe. The one little trick I have to make this even better is that I marinate the kale before stirring it through the rice.
Just a drizzle of olive oil and tiny sprinkle of salt followed by a 30 second massage not only softens the kale, but also adds flavour.
This is the same technique I use in my Kale and Quinoa Salad which is almost like the salad version of this kale recipe. Marinating the kale truly makes all the difference when using raw kale.
Serve this Kale Garlic Butter Rice as a side dish – it’s a great two-in one, being a carb plus greens. And it’s an excellent way to dramatically boost the amount of nutrition you take in – in a delicious way!
It will go with cuisines, even with Asian dishes! I’ve popped a few suggestions below.
– Nagi x
Try this Kale recipe with:
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Any seared protein, such as Juicy Baked Chicken Breast, Honey Garlic Chicken, Baked Pork Chops, Lemon Garlic Marinated Pork Chops (Just to offer a few suggestions!)
Why kale is good for you
Kale has gained it’s status as a super food for good reason – it’s one of the most nutritious plant foods in the world. Here are just some of the health benefits of kale:
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exceptionally high amount of Vitamins A, C and K
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high in antioxidants
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help lower cholesterol which can reduce the risk of heart disease
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it has cancer fighting substances
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an excellent source of minerals that many people don’t get enough of, including calcium, potassium and magnesium
So this kale recipe is an excellent delicious way to get more nutrition into your diet!
WATCH HOW TO MAKE IT
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Garlic Butter Rice with Kale
Ingredients
Marinated Kale:
- 7 cups kale sliced leaves , tightly packed (1cm / 2/5" slices) (Note 1)
- 2 tsp extra virgin olive oil
- Salt and pepper
Garlic Butter Rice:
- 2 tbsp (30g) unsalted butter
- 3 - 4 large garlic cloves , minced
- 1 1/2 cups uncooked white rice (Note 2)
- 2 1/4 cups chicken broth (or vegetable)
Finishing:
- 1 - 2 tbsp (15 - 30g) butter
- 1/3 cup chopped almonds (or other nuts / seeds of choice)
Instructions
- Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
- Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
- Add rice, stir for 10 seconds.
- Add broth, stir, then cover.
- Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
- Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
- Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
- Lastly, stir through extra butter and add salt and pepper to taste.
- Serve and sprinkle over nuts (or stir nuts through rice).
Recipe Notes:
LIFE OF DOZER
And the hits just keep on coming…..
This is the inflatable cone I got after I shared the photo of Dozer looking extremely unhappy with the plastic cone, thanks to the suggestion of readers. He is definitely more comfortable…… and providing much amusement to everyone who sees him!!!
That pattern…. why? Why??!!! 😂 It looks like a pool floatie!!
Can I make this in advance?
Thanks!
I made this last night but used baby kale that I lightly chopped, and didn’t bother with the marinade/massage part. It was delicious! I was amazed that my teenagers both gobbled it up. I made a similar Greek lemony rice with chopped up parsley, so they didn’t bat an eye at the green bits. Gotcha! You just enjoyed kale!
I have made this many times and absolutely adore the flavour (and I always use less butter than recommended). Tonight I substituted the kale with homegrown spinach (gifted to me by my Mum), and it was equally delicious! Great way to use up lots of spinach. Another winner. Thanks Nagi!
Did you “marinate” the spinach as you would the kale?
I enjoyed this a lot the first couple of times I made it, but then I stuffed up the rice somehow the next couple of times and it was either mushy or undercooked. I decided to try it with white quinoa and extra-virgin olive oil: this works super well with 1:2 ratio of quinoa to water. I also began to get sick of the kale, so I used silverbeet once and baby spinach the next time. Both were excellent. My husband has now shown some interest in quinoa because of this recipe; it comes out with a texture a bit like couscous crossed with rice. Yummy!
Well Nagi my GP and my iron levels are very grateful to you. ALL of your kale recipes seem to be on my high rotation list. Where has it been all my life? I’ve made endless spinach pies in my life but never used kale…..and especially for salads but they are awesome!! This recipe is a nice addition to the ‘Kale Recipe Series’……Thank you 🩷
We also use bit of salt and oil on plain cabbage even for salads it softens and it’s just as good and also with cooking pre cook cabbage with lice of lemon for only 5 minutes strained and processed with cooking.
I made this tonight and my partner called it garlic and kale Risotto lol i ,issed the key step with putting the lid on so had a thicker risotto texture
One of the best!!!! Thank you for sharing this wonderful and delicious recipe.
This was so delicious. What a great trick to marinate the kale before hand. Super scrumptious and definitely going to be a regular in our household.
It was yummy. How much salt and pepper would you recommend adding? Its helpful to have those measurements included like you usually do
Mmnnn, I bet it’s wonderful with butter, but it’s very good with only olive oil. I added a little more garlic and almonds, and next time I’ll carmelize an onion in the pot first. I’m not really a kale fan but this is good.
I have made this easily 30 times. It is such a wonderful go to. I’ve made it as is (it’s perfect), but also changed up the base (shallots, onion, et cetera). It’s always a winner. Don’t skip the almonds. It adds wonderful texture.
10/10 looove how buttery the rice tasted
This is such a great recipe Nagi, I make it a lot and share it often. I always use almonds I’ve roasted but I might try raw. It’s a great addition to any meal. I often make it with fresh spinach (add a lot as it disappears, don’t chop it up) and you can just add it to the hot rice. Also…. I freeze leftovers in portions and it’s still great! Thanks Nagi 💚
I sub the almonds for pine-nuts and toast them beforehand which brings a very welcome buttery/toasty (almost popcorn-y) dimension to the dish. This is a firm favourite in our kitchen’s repertoire and is requested often by our dinner/BBQ guests. Thanks Nagi! <3
This is the best rice ever! My husband wolfs it down and he says he doesn’t like kale. It makes plenty so there’s always a bag in the freezer ready to be nuked in the microwave. I’m making another batch today. Thank you again Nagi.
We loved it- the ease, the presentation, and of course taste!
Toasted the almonds, which added another color dimension.
We will make this regularly! Next time I might add some finely chopped onions to sauté with the garlic before the broth and then the kale is added.
Thank-you for a great side dish, Nagi!
This dish is so, so good Nagi. I don’t like kale so I used baby spinach leaves instead.
This is amazing!!! So easy, and I could only find the bag of kale and spinach at Woolies and it was perfect! I feel like I can ward off an army of vampires but I wouldn’t have it any other way, thanks Nagi (& Dozer) x
I had cooked some ground turkey already, and continued on with this recipe in the same pot. One pan, and dinner sorted!