
Why I Love Kale Rice
I was inspired to make this kale rice when I wanted cilantro rice but didn't have any cilantro. When I looked in my crisper drawer, I found I had some fresh kale from the garden! Using pre-cooked rice helped keep the time to cook minimal and allowed me to make this when I was short on time. Kale is a very easy plant to grow in the garden, produces heavily, and stands up against the cold well, so I usually have some on hand almost year round.
In addition to being a side dish that takes under 10 minutes, this recipe is highly customizable. To customize this kale rice, you can try:
Adding 1/2 - 1 teaspoon miso
Finish kale rice with a squeeze of lemon or lime
Make it a meal - top kale rice with protein of choice - shrimp, pork, chicken or tofu
Add a diced glove of garlic to the water before you simmer
Use a different variety of pre-cooked rice - I like using jasmine or basmati
Add 1 tablespoon of chicken bouillon
Try different varieties of kale
Kale rice can be made into a meal by simply adding your favorite protein - shrimp, pork, chicken, and tofu are all great options. I love adding chickpeas - these chickpeas have a great texture and are an affordable option. Pairing with soups, curries, and masalas is one of my favorite ways to use kale rice. It's a great way to sneak extra greens into my diet! Greens like kale are packed full of vitamins, minerals, and fiber, so this rice will keep you fuller longer!
Have you ever had to substitute on the fly in your kitchen?