Sauteed Rice with Kale Recipe -
Sauteed Rice with Kale Recipe
  • READY IN 35 mins

Sauteed Rice with Kale

Recipe by  

"This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
  2. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.
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Reviews More Reviews

Jan 22, 2013

I made this side dish tonight to have with broiled Tilapia. I was so glad I was easy to make and tasted very good. Because I'm the first person to rate this recipe, I had no other reviewers suggestions to go I made it exactly as directed. I usually look over other reviews and decide from the start what I'm going to add or delete to the recipe. Maybe that's not always a good plan as I prepared this one as directed and it was perfect! I enjoyed knowing there were so many fresh veggies in this, and because of that, it tasted so fresh and healthy. I plan to make this one over and over again and save it to My Recipes. The next time I plan to sprinkle some toasted cashews on top just before serving to take it over the top. Thanks BramptonMommyof2!

Jan 30, 2013

My wife and I have wanted to make Kale for awhile now to see if we would like it. So I found this recipe and WOW, we love it! So easy to make and so much flavor. Every component marries together so well. I sliced everything REALLY thin so that it almost disappears while sauteing but the flavor is there. I just added chicken breast to the dish and it was fantastic. I highly recommend this to everyone!


33 Ratings

Jul 09, 2014

This was so tasty, the only thing I did different was that I sauteed the kale with the other vegetables instead of steaming it separately. Perfect side dish to incorporate veggies for kids.

Jun 06, 2013

I was looking for something I could prep ahead of time for weeknight company. I chopped all of my veggies and cooked the rice the night before, and cubed and sauteed 2 chicken breasts with some garlic salt and pepper. The day of, it was just a matter of cooking the veggies and throwing in the chicken and rice long enough to heat through. Very easy and quite delicious. This would be fabulous with tilapia.

Feb 20, 2013

I never cooked/ate kale before,I made it tonight and added some soy sauce. It was great, but I wonder how can I make it less dry.

Jun 23, 2013

We loved this recipe, but I did change a couple of things. Since I really wanted a kale recipe, I thought 1 cup would not be enough, so I chopped 4 cups. It cooked down to about 1 cup, so perhaps that was what the author intended. It did not taste strongly of "greens", so it wasn't too much. The other things I changed was to use cooked brown rice instead of white. And since I had no mushrooms, I omitted them. The result was a hearty, flavorful side dish that went beautifully with grilled mahi mahi and asparagus for dinner. I served the Sauteed Rice with Kale with a choice of soy sauce or Parmesan Cheese.

Jun 11, 2013

Really good! Will make again for sure!

Feb 25, 2013

This is great! I had leftover rice that I needed to use and a bunch of kale and this was perfect! I love the hint of heat from the cayenne! I didn't have mustard powder so I used a little prepared dijon and it was still good!


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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