Kale Rice

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4 to 6 Cups of cooked brown rice
1 Bunch Kale
1 Large onion
300 grams mushrooms (white or crimini)
¼ Cup Olive oil
½ Tsp chilli flakes
1 Tsp salt
1 Cup chopped roasted walnuts (optional)

Wash kale leaves. Discard tough leaf stalks and main vein of leaves. Chop leaves. Wash mushrooms. Pat dry and slice. Chop onions.

In a deep pan, heat olive oil gently. Add onions, sauté for a few minutes until the onion slices turn translucent. Do not brown the onions.

Add sliced mushrooms, salt and chilli flakes. Sauté until the mushrooms are well done.

Fry onions Add mushrooms

Turn up the heat, add chopped kale.

Put the lid on the pan. Cook on high heat for a couple of minutes. Kale leaves will wilt under high heat.

Add kale Put lid on

Wilted kale leaves.

Reduce heat and add rice. Stir the rice in with kale, mushrooms, etc. Cover the pan and let cook at low heat for about 10 minutes. Stir in chopped walnuts. Cook for a minute or two.

Wilted kale Wilted kale

Kale rice.

Serve hot with your favorite meat dish or an omelet. Grilled fish, chicken wings, or ground lamb with cabbage go well with kale rice.

Combine rice and kale Serving suggestion
© Meher Shaik 2012