I used lacinato kale here. But use whatever you like, or even substitute chard.Or how about broccolini?
olive oil or clarified butter
1 bunch of kale, destemmed, chopped/shredded
~3 cups cooked brown rice
- capers, rinsed, dried, and pan-fried until blistered in butter
- a poached egg
- a dollop of salted greek yogurt
- a big drizzle of good extra-virgin olive oil
- lot's of za'atar
- toasted sesame seeds
In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za'atar.
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