Sunday, June 24, 2012

The Kale Series, Recipe 1

Since many of our CSA members are new to the wonders of kale, we are going to do a recipe series on how we use kale as a main dish, a side dish, and a great addition to soups. We are hoping to do one recipe a day this week!

Lemon Kale and Rice

(4 servings)
2 cups cooked brown rice (we use the 5 minute kind b/c we are always running late)
1/2 lemon
salt and pepper to taste
olive oil
1/2 teaspoon balsamic vinegar (apple cider vinegar or other fave will work fine too)
1 bunch kale

Cook your rice normally, set aside. We tend to cook our rice in veggie or chicken stock, starting with seasoned rice ensures a well seasoned final dish.

Add a generous portion of olive oil to a large skillet and heat on medium-high. Once heated, add 1/2 a squeezed lemon and the vinager.

Turn down the heat so that your oil isn't scorching hot,  and add in your kale. Toss the kale in the skillet, coating it thoroughly. Season with salt and pepper liberally. Once your kale starts to cook down to about 1/3 less then it started, add the rice. Turn off the heat completely. You don't want to totally wither the kale. Mix in the rice, and check to see if you need more salt and pepper.

That's it!

You can also add chopped garlic (about one clove) in the beginning when you are heating your oil, or red onions.

We like this dish as a side to steamed or grilled fish, or any chicken recipe you can think of!

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