Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 2001


Recipe Summary

6 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

224 calories; calories from fat 19%; fat 4.8g; saturated fat 1.9g; mono fat 1.7g; poly fat 0.5g; protein 9.1g; carbohydrates 37.8g; fiber 2.5g; cholesterol 6mg; iron 3.2mg; sodium 519mg; calcium 228mg.