Kale with Rice and Tomatoes

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


  1. 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.
  2. While the rice is cooking, remove the kale leaves from the ribs and rinse and drain them well. Chop the leaves finely.
  3. 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.
  4. Fluff the rice and combine it in a serving dish with the kale mixture; season to taste with salt and pepper.
Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

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