Cooked brown rice is the perfect base for an easy dinner- just add some veggies and sauce to make a quick rice bowl. The more veggies the better, especially when adding greens like kale.
Since kale stems are tough, only the kale leaves are used in this recipe. Once the stems are removed, the kale leaves are blanched until they begin to get tender.
Kale Fried Rice
1 bunch fresh kale
6 cups water
1 teaspoon sea salt
1 tablespoon safflower oil
1 medium onion, chopped
1 jalapeno or Serrano chile pepper, seeded and chopped
2 cloves garlic, finely chopped
2 cups cooked brown rice, such as basmati or jasmine
2 tablespoons sake or white wine
2 tablespoons tamari soy sauce
2 teaspoons toasted sesame oil
1 teaspoon pure maple syrup
2 teaspoons toasted sesame seeds
Rinse and drain kale; remove and discard stems. Combine water and salt in a large (5-quart) pot; bring to boiling. Add kale leaves to pot; return to boiling. Cook kale for 5 minutes. Drain and cool kale. Squeeze water from kale and coarsely chop; set aside.
Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes. Add jalapeno and garlic; cook and stir 1 minute. Stir in kale; cook and stir 3 minutes. Add rice; cook and stir until heated through.
For sauce, in a small bowl stir together sake, tamari, sesame oil and maple syrup. Add sauce to skillet; bring to boiling and cook 2 to 3 minutes until sauce is absorbed. Stir in sesame seeds.
Serve with additional tamari and some sriracha sauce. A squeeze of lemon juice is another great addition to this fried rice dish.
Makes about 3 1/2 cups
Tip: Orange juice can be used in place of the sake or white wine.
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