Kale Rice
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.
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.
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.
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.
