Weddings are wonderful and my son’s was probably the best one ever, but having celebrated for 5 glorious days, the site of kale growing in my garden was a God send. It is great for detoxifying and is filled with fiber, vitamins, and iron, all of which I knew that I was in need of, along with something nourishing, comforting and familiar. Rice for me is always a go to when I feel this way and kale just made it that much better. I threw in a few peas, topped it with pepper and a little bit of parmesan cheese and I immediately felt restored.
Serves: 4 to 6 depending upon the portion size
2 1/2 cups rice (I used a paella rice, but your favorite rice will do)
2 tablespoons olive oil
1 tablespoon butter
1 bunch kale, rinsed, removed from stems and chopped
Sea salt and freshly ground pepper to taste
Parmesan cheese, optional
In a large saute pan, heat olive oil and butter.
Add the rice, coat thoroughly with the butter and olive oil and let toast for a minute. Add 5 cups of water, bring to a boil. Turn down heat, cover and let simmer for a few minutes.
Stir in the chopped kale and continue to simmer until the rice is done. Add additional water when and if needed.
Salt and pepper to taste. Add parmesan cheese if desired. Enjoy!