The kale has definitely been the more challenging inclusion in this week’s bag. It’s hard to find kale recipes that aren’t for kale chips. There was also so much kale. I picked the smallest bunch that I could find, and it was still ginormous.
After doing a little research on kale, including making the suggested kale chips, I decided that kale is just another dark leafy green. When in doubt with dark, leafy greens, sauté them in olive oil and garlic. True to form, it worked nicely. The garlic and olive oil worked nicely with kale’s strong flavor but, even after sautéing, the kale still had some of its texture. Spinach, when you sauté it in olive oil and garlic, turns limp. The kale still had some body to it, which was nice.
I usually make chicken soup with pasta, but I had pasta yesterday for lunch, so decided to do rice instead. You’ll see that I used less rice than the directions on the rice package say but the same amount of liquid. This was to ensure that I ended up with a pot of soup instead of a pot of rice.
After I had my soup, I pureed the rest of it for G. No diary or nuts in here so it makes a great baby food.
This has a time in the kitchen of about 25 minutes and is another two pot dish. Minions not necessary. The amounts in the recipe yield 2 adult servings or 1 adult serving and 3 baby meals.
2 cups chicken broth
1/2 cup rice
2 TB olive oil
1 clove garlic, minced
1/8 bunch (approx. 1 cup) kale
Salt and pepper to taste
Yield: 2 servings
TKT 20 minutes
- Add the rice to the chicken broth in a 3 quart pot and bring to a boil. When boiling, cover with a tight fitting lid and reduce the heat to low. Cook for 15-20 minutes or until the rice is tender.
- Wash the kale throughly to get all the dirt out. Tear into bite sized chunks.
- Heat the olive oil in a skillet. When hot, add the minced garlic and stir the garlic around until the oil is fragrant and garlic is just beginning to turn light brown. This takes only 30 seconds to 1 minute.
- Add the kale and stir to get each leaf coated with oil and garlic. Add salt and pepper. Cook for 5 minutes or until kale is tender. Stir frequently while cooking.
- Once the rice is cooked, add the kale to the rice and broth mixture. Serve hot.
Suggested additions, substitutions and variations:
- I used my homemade chicken broth. You could use store bought broth. You could also use vegetable, beef or fish broth if that appeals to you more than chicken broth.
- Chard would also work in this recipe since it is also a dark, leafy green that holds texture nicely after being sautéed.
- You could use pasta, dumplings or any other grain (quinoa, couscous, farro, etc) in place of the rice.
- Some chunks of chicken would taste good and make this a heartier meal.