Rice with Kale

Rice with Kale

Brown or white rice both work well here. If I have time I use brown rice, otherwise I go with Uncle Ben’s converted rice. Kale has many antioxidants as well as calcium and vitamin K for bones. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes: 4 servings

Rice with Kale


  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 4 cups Dino kale (4 oz.) ribs removed, cut in small strips
  • 1/2 teaspoon sugar
  • 3/4 cup long grain rice (see note below for brown rice)
  • 1 1/2 cups water, chicken or vegetable stock
  • 1/4 teaspoon salt + pepper to taste


  1. In a large pan over med-high heat, sauté onion & garlic for about 2 minutes until onion starts to brown.
  2. Add kale and sugar, cook for 1 minute.
  3. Stir in rice, followed by water or stock, and salt & pepper. Bring to a boil.
  4. Cover, reduce heat and simmer for 20 minutes. Let stand, covered, for 10 minutes.

Notes: If using brown rice, increase liquid to 2 cups. and increase cooking time to 45 minutes.

For more on this recipe in my blog click here.

9 Comments on "Rice with Kale"

  1. Melanie

    I love this recipe and I make and enjoy it over and over again. I did not like kale at all before this!
    Thank you,

  2. Judy

    I made this for lunch today and it turned out great! I never would have thought of using kale like this. I made it with brown rice and added a chicken bouillon cube to 2 cups of water, so I left out the salt. A cup of onions seemed like a lot, so I used a little less and chopped up a small piece of leftover red bell pepper. I already had curly kale so that’s what I used. I chopped it up fairly small and packed it down into a 2 cup measure, so it was probably a similar amount to 4 cups of loosely filled strips. At any rate it was just the right amount for the rice. I also used some of the smaller stems sliced very thin (sauteed those with the onion), and they were not bitter at all. When the rice was done, I added some garlic powder and the juice from half a lemon. It was so delicious!

  3. Joe

    Made it. Loved it. I used leeks instead of onions. Adding mushrooms was a good idea from above comment. Thanks for the recipe.

  4. Billy

    Tried this last night, delicious, thanks for sharing. I didn’t have an onion so I substituted 2 Celery stalks & also added 4 Portabella Mushroom caps chopped up. It made it really hardy & gave it a risotto type consistency. I’ll make this again. It would be really helpful if you could include the nutrition information.

  5. terri

    very tasty, thank you.

  6. Drita

    This dish was very flavorful. It had a cozy warm goodness feeling eating this. I made it alone as a main dish. My family loved it.

  7. sue

    Omg! That looks so amazing!! Have to try it! We took our 5k this morning with kya and lobo and we saw 4 squirrels just sitting underneath a tree chilling with nuts in their paws and feasting!! Automatically I thought of you, yet I couldn’t come up with a rat faced mangyeyed…… cause they were just in a park!! Lol!

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