Yield
6 servings (serving size: 3/4 cup)

How to Make It

Step 1

Remove stems from kale; wash leaves thoroughly. Bring 1 cup water to a boil in a large Dutch oven; add kale. Cook 15 minutes or until tender. Drain kale; cool slightly. Chop kale, and sprinkle with vinegar.

Step 2

Heat oil in pan over medium heat. Add onion; sauté 3 minutes. Add garlic and mushrooms; sauté 2 minutes. Add rice; cook 1 minute, stirring frequently. Add basil, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Spread kale over rice. Cover and cook 5 minutes or until liquid is absorbed. Discard bay leaf. Sprinkle with cheese and pepper; toss well.

Ratings & Reviews

eleight's Review

Julia1212
January 21, 2015
Totally fine recipe, especially for a busy weeknight, but nothing special. The spices are critical to give the dish flavor. Liked the touch of vinegar.

LauraVargas7's Review

LauraVargas7
August 21, 2013
I made this recipe and everyone loved it I will definitely make this again and again

LisaR123's Review

eleight
January 04, 2013
Good- but my rice took a bit longer to cook- so I should have waited to add the kale back in. Double check your rice package to make sure it cooks in 15-20 min, if it doesn't wait to add your kale back into the pot 5 min before the specified cook time ends on the rice packet (and be prepared to add a little more water if needed for longer cooking times. I rated it 4 because it was a good dish- but not one that I'd save for a special occasion- more of an everyday addition to dinner at our house.

Lalena82's Review

Lalena82
October 26, 2012
Good and homey, but I wouldn't serve it to guests! :)

Julia1212's Review

LisaR123
November 22, 2011
I thought this was absolutely delicious and can't wait to make it again! Good use of kale, and I misread the recipe so made my rice ( I used brown--really good, added some texture) separately. Easy and yummy!