Do you have Kale haters in your family? Are you trying to convince your kid to like Kale?
Then, stop discussing the nutrient information and prepare this easy kale rice recipe!
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You have flavors from stir-fried Kale, onions, and garlic in one main dish. Luckily for me, Kale is not hated in my family and I also have a Kale plant in my garden to serve us from time to time.
A stir fry recipe such as this takes it to the next level by making Kale enjoyable. So, let's get on with the recipe!
Why you will love this
- It is quick and easy to make, perfect for busy weeknights and tastes good the next day.
- Packed with nutrients from kale, it’s a great way to incorporate more greens into your meals.
- The pressure cooker reduces cooking time while enhancing the flavors.
- Versatile and customizable—you can add your favorite spices, herbs, or even protein to the dish.
Ingredients
- Fresh Kale: Fresh, washed and chopped. You could also use frozen kale, but be sure to thaw it before using it in the pressure cooker.
- Basmati rice: Aromatic long-grain white rice that pairs well with the flavors of kale.
- Olive oil: This is used to sauté the kale and to add a healthy fat to the dish.
- Garlic: Adds flavor and nutrients to the dish.
- Vegetable broth or water
- Whole spices: cinnamon sticks, cloves
- Onions: Use red or white onions.
- Lime or lemon juice.
Instructions
Start by washing and chopping the kale leaves.
Heat olive oil in a pressure cooker and add whole spices (cinnamon sticks and cloves).
Once the spices are fragrant, add chopped garlic, green chilies, and onions and sauté until they turn translucent.
Add the spice powders and stir well.
Add chopped kale leaves and sauté for a minute.
Rinse basmati rice and add it to the instant pot with vegetable broth or water.
Once cooked, let it sit for 5 minutes before releasing the pressure.
Add lime juice and fluff the cooked rice with a fork. Serve it hot with your favorite curry or dal as a side dish, or enjoy it as is!
Tips
- You can use any type of kale in this recipe, such as curly kale or baby kale.
- Add some chopped tomatoes or tomato puree to the dish for added flavor.
- Instead of white onions, you could also use green onions.
Storage
This kale rice can be stored in an airtight container in the refrigerator for up to 3 days.
Stove Top Method
- Wash and chop the kale leaves thoroughly.
- Heat olive oil in a large skillet or pot over medium-high heat, and add the whole spices (cinnamon sticks and cloves).
- Once the spices release their aroma, add chopped garlic, green chilies, and onions. Sauté until the onions are soft and translucent.
- Add the spice powders and mix well before tossing in the kale leaves. Cook for 1-2 minutes until the kale softens slightly.
- Rinse the basmati rice and add it to the pot with the vegetable broth or water. Stir everything together.
- Cover the pot with a lid and allow the rice to cook on low-medium heat for 15-20 minutes, or until tender and the liquid is absorbed.
- Once cooked, fluff the rice with a fork, add a dash of lemon juice, and serve warm with your favorite sides, or enjoy on its own!
Variations
- Add Protein: To make it a more wholesome meal, you can add your choice of protein, such as cooked chickpeas and tofu.
- Spice it Up: For an extra kick, include a pinch of red chili flakes or paprika while cooking.
- Herbaceous Twist: Add fresh cilantro, mint, or parsley for freshness.
Related Recipes
Serving Suggestions
📖 Recipe
Easy Kale Rice Recipe (Instant Pot And Stove Top)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups basmati rice
- 12 kale stems - chopped
- 1 green chili - chopped
- 4 garlic cloves - chopped
- ½ inch ginger - grated
- ½ inch Cinnamon stick
- 3 clove spice
- ½ teaspoon red chili powder
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- 1 onion - chopped
- salt to taste
- olive oil
- 2 ½ cup vegetable broth or water
Instructions
- Start by washing and chopping the kale leaves.
- Heat olive oil in a pressure cooker and add whole spices (cinnamon sticks and cloves).½ inch Cinnamon stick, 3 clove spice
- Once the spices are fragrant, add chopped garlic, green chilies, and onions and sauté until they turn translucent.1 green chili, 4 garlic cloves, ½ inch ginger, 1 onion
- Add the spice powders and stir well. Add chopped kale leaves and sauté for a minute.½ teaspoon red chili powder, ½ teaspoon black pepper, ½ teaspoon cumin powder, 12 kale stems
- Rinse basmati rice and add it to the instant pot with vegetable broth or water.2 cups basmati rice, salt to taste, 2 ½ cup vegetable broth or water
- Close the lid of the pressure cooker and cook on high heat for 6 minutes.
- Once cooked, let it sit for 5 minutes before releasing the pressure.
- Add lime juice and fluff the cooked rice with a fork. Serve it hot with your favorite curry or dal as a side dish, or enjoy it as is!
Stovetop method
- Wash and chop the kale leaves thoroughly.
- Heat olive oil in a large skillet or pot over medium-high heat, and add the whole spices (cinnamon sticks and cloves).
- Once the spices release their aroma, add chopped garlic, green chilies, and onions. Sauté until the onions are soft and translucent.
- Add the spice powders and mix well before tossing in the kale leaves. Cook for 1-2 minutes until the kale softens slightly.
- Rinse the basmati rice and add it to the pot with the vegetable broth or water. Stir everything together.
- Cover the pot with a lid and allow the rice to cook on low-medium heat for 15-20 minutes, or until tender and the liquid is absorbed.
- Once cooked, fluff the rice with a fork, add a dash of lemon juice, and serve warm with your favorite sides, or enjoy on its own!
Notes
- You can use any type of kale in this recipe, such as curly kale or baby kale.
- Add some chopped tomatoes or tomato puree to the dish for added flavor.
- Instead of white onions, you could also use green onions.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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