Kale Rice
Herby, lemony kale rice with feta cheese. A healthy and hearty side dish full of Mediterranean flavors that is easy to make and pairs well with a variety of different dishes. You can easily swap the herbs to make it Indian style!
Ingredients
- 3 tbsp (45 g) salted butter
- 1 tbsp olive oil
- 2 large red onions, thinly sliced
- 2 tsp sugar
- 2.5 cups (170 g) kale, chopped, with tough stems removed
- 1 cup dry white basmati rice
- 1 lemon, juice and 1/2 the zest
- 4 cloves garlic, crushed
- 1.5 tsp dill
- 1.5 tsp dried mint
- 5 oz (150 g) feta cheese, crumbled
Instructions
- The very first thing to do is to get the onions cooking. Over a low heat, melt 1/3rd of the butter in a large saute pan or shallow casserole dish. Add the onions and sugar. Cover and leave them to soften while you get everything else gathered and prepped, you can check in and stir every once in a while. We aren't going to fully caramelize them, but a little head start will help bring out their natural sweetness as much as possible.3 tbsp salted butter, 2 large red onions, 2 tsp sugar
- Set your rice to cook according to package instructions.1 cup dry white basmati rice
- Once there is about 10 minutes left before the rice is ready, turn up the heat on the onions, add the olive oil and cook on a higher heat until they start to reduce and brown a little bit. They should be a bit sticky and soft.1 tbsp olive oil
- Add a handful of the kale to the pan with the onions and saute until it's reducing in size. Add another handful, and repeat until all of the kale is in the pan. It should be bright green.2.5 cups kale
- Turn the heat back down to low. Add the remaining butter and the garlic, dill, mint and lemon zest. Once the fragrance of the garlic is released, add the lemon juice and cook for a couple of minutes until it is well incorporated into the kale, which will be quite soft by now.3 tbsp salted butter, 1 lemon, 4 cloves garlic, 1.5 tsp dill, 1.5 tsp dried mint
- Once the rice is ready, add it to the pan and stir through. Add salt and pepper to taste.
- Finally, remove from the heat and add the feta. We want the feta to stay in distinct pieces so once you add it to the pan, only mix enough to distribute it evenly through the rice and then stop. (If you'd actually prefer it melted through and creamy, feel free to keep mixing to achieve this texture.)5 oz feta cheese
- Serve.
Calories: 280kcal, Carbohydrates: 33g, Protein: 7g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 333mg, Potassium: 218mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3080IU, Vitamin C: 31mg, Calcium: 212mg, Iron: 1mg