Garlic Butter Rice with Kale

Name: Garlic Butter Rice with Kale
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 7 cups kale leaves, sliced into 1 cm / 2/5-inch pieces, tightly packed; 2 tsp extra virgin olive oil; salt and pepper, to taste; 2 tbsp unsalted butter, 30 g; 3–4 large garlic cloves, minced; 1½ cups white rice, uncooked; 2¼ cups chicken broth, or vegetable broth; 1–2 tbsp butter, 15–30 g; ⅓ cup almonds, chopped; or other nuts or seeds of choice

Garlic butter rice with green kale and chopped almonds in a pot, with a wooden spoon. — Garlic butter rice with kale and almonds in the pot.

Garlicky buttered rice is tossed with tender kale and topped with chopped almonds for a hearty side dish with greens built in.

By Cookin' KitchenOctober 23, 2026

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Total: 35 minutes

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

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Recipe

Garlic Butter Rice with Kale

Garlicky buttered rice is tossed with tender kale and topped with chopped almonds for a hearty side dish with greens built in.

Cookin' · https://cookin.club/recipes/garlic-butter-rice-with-kale

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

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Ingredients

Marinated Kale

7 cups kale leaves, sliced into 1 cm / 2/5-inch pieces, tightly packed
2 tsp extra virgin olive oil
salt and pepper, to taste

Garlic Butter Rice

2 tbsp unsalted butter, 30 g
3–4 large garlic cloves, minced
1½ cups white rice, uncooked
2¼ cups chicken broth, or vegetable broth

Finishing

1–2 tbsp butter, 15–30 g
⅓ cup almonds, chopped; or other nuts or seeds of choice

Instructions

Step 1: Put the kale in a large bowl. Drizzle with the oil and sprinkle with a small pinch of salt and pepper. Scrunch the leaves with your hands for 30 seconds, then set aside while the rice cooks.
Step 2: Melt the butter in a large pot over medium-high heat. Add the garlic and stir for 1 minute, until it is just starting to turn golden and smells fragrant.
Step 3: Add the rice and stir for 10 seconds.
Step 4: Add the broth, stir, then cover the pot.
Step 5: Lower the heat to medium or medium-low so the liquid simmers very gently. Cook for 12–15 minutes, until all the liquid is absorbed; tilt the pot to check.
Step 6: Quickly toss all the kale on top of the rice. Put the lid back on, then remove the pot from the heat.
Step 7: Rest for 10–15 minutes. Fluff the rice with a fork, stirring the kale through.
Step 8: Stir through the extra butter, then add salt and pepper to taste.
Step 9: Serve sprinkled with the nuts, or stir them through the rice.

Notes

Ingredient and storage notes

Tuscan or curly kale works well. For a standard white rice, short-, medium- or long-grain rice, basmati, jasmine or sushi rice can be used; risotto and paella rice are not suitable. Vegetable broth can replace the chicken broth, and the almonds can be replaced with other nuts or seeds.

Store leftovers in the refrigerator for up to 3 days. To freeze, thaw the rice and reheat it in the microwave; the kale will be softer but still tasty.

About this recipe

This garlicky, buttery rice is tossed with kale and finished with chopped almonds. Massage the kale with olive oil and a pinch of salt before adding it to the rice for a softer texture.

Garlic butter rice with kale and chopped almonds in a dark bowl. — A bowl of garlic butter rice with kale.

Garlic Butter Rice with Kale