Garlic Butter Rice with Kale #vegetarian #glutenfree

There's a gigantic measure of kale covered up in among such rich, garlicky rice… . This is a fabulous two-in-one side dish that will match with nearly anything and keeps for quite a long time!

Kale is one of the nutritious plant nourishments on the planet, and this Garlic Butter Kale Rice is a phenomenal method to consolidate a LOT of kale into a dish that is so scrumptious, even kale haters love it.

A ripper kale formula - it's an ideal opportunity to think past a plate of mixed greens! There's a colossal measure of kale covered up in among such rich, garlicky rice... Attempt this with spinach, chard or even ground carrots!

Also Try Our Recipe : CROCKPOT BROCCOLI CHEESE SOUP

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).