This is simplicity at its very best. Because kale and I… well… let’s say I don’t really enjoy it so much. There is a level of tolerance to leafy greens I have due to a very bad experience that still leaves me shuddering in fear.
So… I do what every grandmother says, cook the greens – I chop up the kale – and massage them with olive oil (at least kale gets its own urban clap masseuse!). Sprinkle with some salt and pepper, and leave for at least 15 minutes – this softens the tough leaves, and I also use up all the stems for added crunch – which gets marinated as well.
Paired with garlic pretty much fried in butter, tossed with rice – this is the ultimate rice dish. Top with a fried egg for protein or grilled tofu/paneer – it all works well.
Here’s to good health!
Serves Cook time: 20 mins Serves: 4
- 1-2 cups kale, chopped
- 1 tsp salt
- ½ tsp pepper
- 2 tsp olive oil
- ½ cup rice, soaked and rinsed
- 2 cups vegetable stock (optional)
- 1 tsp salt
- 1 tbsp minced garlic
- 1 tbsp butter
- ½ tbsp olive oil
- chopped nuts (optional)
- Massage 2 tsp olive oil, 1 tsp salt and pepper into the chopped kale and set aside to soften
- In the meantime, cook the rice in stock with salt until cooked through
- Allow to cool completely
- Then in a large pan add butter, olive oil and garlic and cook on low flame until deliciously fragrant, and garlic pieces start to turn golden – this may take about 7-9 minutes
- Then add the marinating kale and combine
- Sauté for a few minutes and then stir in the rice gently to combine
- Check for salt – remember you’ve put salt in the kale as well as rice already.
- Serve hot with chopped nuts