I've become pretty enthusiastic about kale, to the point where I got this t-shirt for Christmas as a joke (though I wear it often with pride). Vince isn't completely convinced, but one batch of kale chips was enough to get Alexa onto my side too. It makes it's way into soups and stews pretty often, and into my lunches as massaged kale salads, but I've been looking for more side dishes to use it in.
This kale and scallion fried rice was a great side for teriyaki salmon. It came together quickly, and the earthiness of it balanced the sweetness of the teriyaki and the richness of the salmon perfectly. The leftovers were perhaps even better warmed up and topped with a runny poached egg and a few dabs of Sriracha. If you're not a fan of kale yet, this is a nice way to sneak some in.
Kale and Scallion-Fried Brown Rice
adapted from the The Kitchen Daily
What's in it:
1/2 lb kale, stems discarded
1 1/2 Tbsp vegetable oil
2 cloves garlic, finely minced
5 scallions, thinly sliced
2 1/2 c cooked brown rice
1 Tbsp soy sauce
How to make it:
Chop the kale into bite-size pieces. Cook the kale in a deep saute pan with 1/4-1/2 cup water until tender. Drain the kale and squeeze out the remaining water when it's cool enough to handle.
Wipe out the pan, then heat the vegetable oil over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more.