Sunday, February 5, 2012

Kale Fried Rice

I don’t know about you, but when I heard Gwyneth Paltrow coming out with a cookbook, I rolled my eyes.  I was a bit like “What can that skinny-macrobiotic diet-eating B know about real food?  Doesn’t she only eat her food raw?”  (Yes I am the type to make snap judgements, in case you can’t tell.)  But then I heard some pretty good reviews about it, so when I was browsing the library one day and saw it, I decided to check it out.  Another reason I thought I’d give it a shot is because when Gwyneth was in Nashville for a couple months shooting “Country Strong”, she did some great write ups in her newsletter GOOP about my fair city.  Some of the spots she named were favorites of mine, and it seems she really took the time to explore what we have to offer, rather than just staying cooped up in her penthouse apartment.  (GOOP Nashville Part 1 and Part 2)

One of the first dishes I chose to make was this Kale Fried Rice, along with her Teriyaki Salmon (sorry guys, didn’t get a picture, but it was delicious).  The last time I made brown rice, it was sticky & mushy, so I knew I needed to change up my method.  I was really hoping Gwyneth would include a method for cooking brown rice (because I assume she probably makes it a lot), but alas she did not.  After some quick googling, I found Pinch My Salt’s adaption of a method from Saveur, and I can safely say this will be my preparation from now on.  The rice was the perfect texture for frying in this dish.  We really love kale, and I’m a bit disappointed we didn’t get around to signing up for a share in the Winter CSA this year.  I miss all those lovely greens.  The key to integrating it into this dish is to prepare it well.  Chop off the thick stems, and slice it thin into ribbons.

This went perfect with the salmon, but I was very excited to have leftovers.  I knew EXACTLY what I was going to do with it for lunch the next day… Top it with a runny fried egg!  That may have been the best decision I made all week.  The egg added some protein, but also added tons of flavor.  It was rich, savory, and perfect for the rice.  Though prepping kale can be a bit time consuming, it is definitely worth it in this dish.  In fact, I can see myself preparing a double batch of this to eat on throughout the week.  All you’d need to do is reheat the leftovers in the microwave, and fry up an egg to top it off.  This dish will be made again and again in my kitchen.

I’m eating my words, maybe Gwyneth knows a thing or two around the kitchen!  Her cookbook is named My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness and is available on Amazon.  Or be like me and check your library!  (This is NOT a sponsored post, obviously I would not refer to her as a B if it was.  I just liked the first two recipes I tried from her cookbook and thought y’all would want to know!)

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Kale Fried Rice

Yield: 4 servings

This is great as a side dish in an Asian inspired meal, or perfect on its own topped with a runny friend egg.

Ingredients:

1/2 lb (225 g) kale (about 1/2 bunch), thick stems discarded
1-1/2 tbsp vegetable oil
2 cloves garlic, peeled & finely minced
3 scallions, trimmed, thinly sliced on diagonal
2-1/2 cups cooked brown rice
1 Tbsp soy sauce

Directions:

Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan 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 steamed 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.

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16 Responses to “Kale Fried Rice”

  1. 1
    Cassie — February 5, 2012 @ 11:33 am

    Definitely trying this. Love the sound of it!

  2. 2
    itchbay — February 5, 2012 @ 3:14 pm

    Interesting. I also love kale, but haven’t figured out how to do brown rice that isn’t sticky and gummy. I’m going to have to give these new method a try, and make some of this!

    Thanks for sharing!

  3. 3
    Susan in the Boonies — February 5, 2012 @ 6:45 pm

    I like her cookbook as well.
    Try her sole grenobloise: it’s totally yummy.
    And her suggestion for roasting tomatoes? I always forget how SUPERLATIVE roasted cherry tomatoes can be!

    And now, since I’m in possession of her cookbook, and always on the lookout for kale recipes, I will give this a whirl. Kale is SO GOOD for you!

  4. 4
    Kelli — February 6, 2012 @ 9:52 am

    I’m always looking for ways to incorporate kale into my family’s diet, so this is a must-try! By the way, you cracked me up with the “B” comment in the sponsor part at the bottom. :)

  5. 5
    Liz @ Southern Charm — February 6, 2012 @ 10:35 am

    Oh! This is interesting. I love love love kale! And I’m kinda loving the egg on top!

  6. 6
    Shannon — February 6, 2012 @ 3:42 pm

    I LOVE the egg on top. I scrolled down and saw that pic and I was like, “Oh My”!!!! I’m definitely going to have to check this cookbook out.

  7. 7
    Lori — February 6, 2012 @ 3:43 pm

    This sounds great! I love putting a poached egg on top of anything. And thanks for the link for cooking brown rice. Just bookmarked it!

  8. 8
    Sue — February 7, 2012 @ 9:34 am

    The best way I have found to cook brown rice is to cook it like pasta. I bring water to a rolling bowl, add the rice and cook for 50 minutes, then drain. I never measure the water, but instead, just fill the stockpot and away I go!

  9. 9
    marinagp — February 7, 2012 @ 7:41 pm

    ‘This is great as a side dish in an Asian inspired meal, or perfect on it’s own topped with a runny friend egg.’
    (perfect on it’s own: please note the grammar mistake, it’s is short for it is!
    perfect on its own…is correct.)
    I will try this for sure. According to these directions the kale is steamed for 7 minutes and then cooked for another 4 minutes first with the scallions and then with the rice. The kale is delicious when is steamed ‘al dente’, 7 minutes plus 4 is too much, but of course it is a matter of taste.
    How to cook brown rice:
    for one cup of rice put 2 cups of water. When the water is boiling add the rice and a bit of olive oil. Set the timer to 40 minutes. Let the rice boil for a few minutes, then lower the heat to the minimum. After 40 minutes, the rice should be done and not ‘sticky!

  10. 10
    Nichole — February 7, 2012 @ 8:22 pm

    I’m right there with you on the ~ “What can that skinny-macrobiotic diet-eating B know about real food?” hahaha

    I spent many years thinking that I didn’t like kale but now I find myself craving it. Go figure. This looks like the perfect way to get another fix! <3

  11. 11
    Susan in the Boonies — February 8, 2012 @ 4:07 pm

    I’m trying this tonight. Since I didn’t have any brown rice, but had a bag of Trader Joe’s Harvest Blend medley, which is Israeli style couscous, red quinoa, orzo, baby garbanzo beans, and I don’t know what all else, I thought I’d jazz it up a bit as well. I toasted some cardamom seeds in butter and olive oil, then added the couscous mess to toast it, then homemade chicken stock, and simmered it for 10 minutes. I hope it lasts till dinnertime, because I can’t stop eating it. And I haven’t even made the kale yet! LOL! The kale and green onions are next.

  12. 12
    Susan in the Boonies — February 8, 2012 @ 9:05 pm

    Erin: it was delish! Now, I just need to buy some brown rice for next time. I really want to make enough so that I can have a healthy lunch. I may just try this with quinoa, alone. Why not? Thanks again for a delicious, healthy post!

  13. 13
    Lannie — February 10, 2012 @ 11:02 pm

    you’re hilarious! my snap judgement of ms. paltrow is pretty much the same, so my interest was definitely piqued when i saw her name on tastespotter!

    well i do like kale and brown rice… i had both yesterday. perhaps next time i’ll get gwynnie a try…

  14. 14
    Jen @ BeantownBaker.com — February 12, 2012 @ 11:45 am

    I thought pretty much the same thing when I heard she was making a cookbook. We love kale and I’ve been eating poached egg over my kale salads on the weekends. Such a great combination!

  15. 15
    The Waspy Redhead — February 13, 2012 @ 2:05 pm

    I rolled my eyes big time at Gwenyth coming out with a cookbook. I think I may have said “oh shut up you silly B” outloud when I read it. That being said, this dish sounds fantastic. I love that you added an egg.

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