Sauteed Rice with Kale

Sauteed Rice with Kale


Adapted from here. Good alongside fish, or add chicken to use as a main.

Ingredients

  • 1 cup chopped kale
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion (or 6 green onions), chopped
  • 1 stalk celery, diced
  • ½ cup sliced fresh mushrooms
  • ½ green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups cooked white rice
  • 1 tsp dry mustard
  • 2 pinches cayenne pepper
  • salt and ground black pepper to taste

Instructions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
  2. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes.
  3. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

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