Kale and rice

This hearty vegetarian entree will warm you on a cool night.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4

4 tablespoons olive oil
1 bunch kale, leaves coarsely chopped, stems cut into 1/4 inch dice
1 onion, 1/4 inch dice (about 2/3 cup)
3 cloves garlic, crushed
1/2 cup corn kernels
2-3 cups cooked whole grain rice
One ripe tomato, 1/2 inch dice, or one can (13 ounces) diced tomatoes.

Heat the oil in a large skillet or saute pan over medium heat.  Add the kale stems and cook, stirring for 4 minutes.  Stir in the garlic and onion, then top with the kale leaves.  Cover and cook for 4 minutes.  Uncover and cook, stirring occasionally, for another 4 minutes.  Stir in the corn, cook for a minute.  Then stir in the rice and the tomato.  Heat for another minute or two and then serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

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