1/2 cup long-grain rice
1 large bunch kale
1 tbsp olive oil
1 small garlic clove, minced
6 large plum tomatoes, seeded and chopped
Freshly ground pepper
- Bring 1 cup water to a boil in a small saucepan; add a big pinch of salt and rice, cover, cook over low heat for 20 minutes, or until water is absorbed.
- While the rice is cooking, remove the kale leaves from the ribs and rinse and drain them well. Chop the leaves finely.
- Heat the oil in a large heavy skillet over medium-low heat; add the garlic and stir until it is golden, about 1 minute. Raise the heat to medium, add tomatoes and kale and cook the mixture for 3-5 minutes, stirring, until kale is tender.
- Fluff the rice and combine it in a serving dish with the kale mixture; season to taste with salt and pepper.