Kale Rice Bowl

Kale Rice Bowl Recipe

Hi all. The past couple of weeks have been a bit of a whirlwind on this end. I'm (happily) juggling a small handful of projects, all of which I love, but when I find myself setting a google alert for a shower - well, I'm not particularly proud of that. On the cooking front, for the time being, it means I've had to get quite fast and creative in the kitchen. I'm throwing together meals, mostly from the ordinary staples I keep on hand - brown rice, eggs, whatever vegetable is on hand...And yes, some meals are much more successful that others ;) This Kale Rice Bowl, for example, is well worth mentioning. Grains, and greens, and all sorts of goodness going on here. I've been working my way through my last batch of za'atar, and it's part of what makes the bowl special.

Kale Rice BowlKale Rice BowlKale Rice Bowl

You can certainly take this bowl in many different directions if you like. In place of the za'atar, try a different spice blend. On the grain front, I used brown rice, but almost did it with freekah (didn't have time to cook it)....farro would be nice. Or! My original intent was to bake the shredded kale (massaged with olive oil and za'atar), so it had more of a crispy texture, but didn't want to wait for the oven to heat. I ended up sauteing the kale instead. Anyway, play around! xo -h

Kale Rice Bowl

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

To serve:

- 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.

Serves 2-3.

Prep time: 5 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Thank you for posting. We're in Boston, i'm 8 months pregnant, and we and have not dug out our car from the blizzard: so I'm scratching my head as to what to make for dinner this week. This is perfect. I'm going to have to sub the kale with cabbage, but I still think it's going to be delis :-)

    Anna-Maria
  • Hey! It's nice to know that I'm not the only one who has to play the cooking gameshow, "What Can I Substitute For the Ingredient I Really Wanted in the First Place?" Coincidentally, I was out of barley for one of my favorite soups and had to use freekeh a few weeks back. It worked, but not exactly my go-to from now on. I'm definitely trying this out now, because I have almost the whole box of freekeh/freekah left. Would you be able to point me to any other recipes that would better suit this grain?

    Diane @ Vintage Zest
  • that is my kind of meal!

    emily
  • Rice bowls with kale and egg is one of my absolute favorite go-to dishes. I made it last night! I often throw this together when I am in a hurry, have nothing fresh in the fridge but don't feel like going to the grocery store. My favorite is adding Sriracha!

    Ashleigh @ francesandian.com
  • This looks fabulous and is just the inspiration I need to make a delicious rice bowl for dinner tonight - perhaps even including some za'atar!

    Alison
  • I love the appearance of your blog. I have been following you since a couple of months or so and this is the first time I comment. Some times I don't understand all what you write or all the ingredients (and I have to check the dictionary, since I'm from Spain) but the photos are absolutely wonderful and I've taken a lot of original ideas to cook. Thank you!

    Miriam
  • Kale, brown rice and egg: my dinner every other night. Healthy, nutritionally complete, and so tasty!

    Mike
  • Just made a spinach version of this for dinner and loved it! Thanks Heidi!

    KateP
  • I love a good rice bowl on a busy week night. It's fun to just throw everything together and play around with flavours. Kale is always in there somewhere and I usually wilt it in the oven too. This looks fantastic and the photos are so beautiful as always. :)

    Caz
  • Such an easy recipe with such complex flavors. Some of the best dishes are whipped together in a flash with minimal ingredients around.

    Christina @ The Beautiful Balance
  • Oh, this is my kind of meal, to be sure! I love flavorful bowls of grains and greens with an egg atop, and I constantly dollop things with yogurt and add capers for a zip of flavor. But I love your creative touches: blistering the capers, adding za'atar. I will definitely be trying those out in my kitchen. Glad to hear you are enjoying some happily busy days!

    Stacy
  • All it needs is a splash of sriracha! Can't wait to have this for lunch tomorrow.

    Jess
  • Rice bowls can be boring, but the combined flavor punch of capers and za'atar solve that issue. This sounds tempting.

    SeattleDee
  • These photos are wonderful. They make me want to dive into that bowl of kale and rice. And surely that's what recipe writing and blogging is all about!

    Sarah
  • Simple, healthy and satisfying. I need recipes like this for busy nights and maybe we won't eat quite so many tacos around here!

    Kay
  • This reminds me of Korean rice bowls which are delicious! I love that you have taken the same concept and played with the elements and spices. It goes to show that with ingenuity, your palate can be continually stimulated. Thank you Heidi!

    glutenfreetestkitchen
  • Can't wait to hear more about your projects! In the meantime, this is lovely and very welcome to see, in the midst of red velvet and red, white, and pink food everywhere..and I love it, but some good kale is always fab.

    Averie @ Averie Cooks
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