Rice With Greens And Tomatoes Recipe

My Meal Plan

Prepare rice according to package directions. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 3 minutes or until golden. Stir in kale and tomatoes. Sauté another 10-12 minutes, stirring occasionally, or until kale is tender. Transfer to a bowl. Fluff rice with a fork and combine with tomato-kale mixture. Season with salt and pepper to taste.
*Note: Spinach, Swiss chard, collard greens can be substituted.

Anonymous
this one was a rare miss. it was so tomatoey I couldn't eat it, and I love tomatoes. if I were to do it again I would use half as many tomatoes.

about 1 year ago
Chef Leslie (Food on the Table)
@Anonymous, I'm going to edit this recipe to reduce the number of tomatoes. It does seem a little excessive, and I love tomatoes too!

about 1 year ago
Shannon
I wasn't too much of a fan of this recipe. It may be better with brown rice. I ended up putting korean red pepper paste in it and an over easy egg over the top and then I liked it better.

about 1 year ago
Andre
I made this one today. I strongly recommend fresh grated cheese. (I used pepper jack) It was great!

about 1 year ago
Jan
Making this tonight. I will use chicken or turkey stock instead of water for the rice and adding some black beans to it. My family loves kale so I think it will be a winner,

10 months ago
Chef Leslie (Food on the Table)
Jan, I always use chicken stock when cooking rice. It adds a ton of flavor! Good tip.

10 months ago