Friday, April 12, 2013

KALE-LEEK BROWN RICE SKILLET

2IMG_5385

When a recipe is quick, tasty, filling, and loaded with veggies, how can you pass it up? I don't know about you, but I could use plenty more of them for weeknight dinners.

Since I blogged about my overabundance of green produce this week, I thought I'd write up a quick little post about this one-pot improvisation I cooked last night. Got home, looked in the fridge, and needed to use a whole bunch of kale, two leeks, and a red pepper. So here's what I did.

It was really yummy, actually, in a very green kind of way. I'd just picked up a beautifully fragrant herb slab (pictured below), and it paired very nicely with the kale dish. Mmm, fresh dinners are fantastic.

1IMG_5359

Kale Skillet with Leeks and Rice (or something)(serves 3 - 4)

8 - 10 cups coarsely chopped kale, hard stems removed
2 leeks, sliced
half a red bell pepper, chopped
olive oil
1 1/2 cups brown rice, cooked
black pepper

Sautee the kale in olive oil until wilted. (I had to add a little at a time because my skillet didn't hold all of the kale raw.) When most of the kale has wilted, add leeks and red pepper. Sautee a few more minutes until leeks and peppers are tender. Stir in rice and sprinkle with black pepper. Drizzle with some more olive oil and continue to cook, about 5 more minutes. Stir occasionally.

Note: As you can see, the kale is the main event, not the rice. You may want to add more rice to make it more filling. Or just to make it less kaley, depending on how much kale you can eat in one sitting :)

Thanks for reading!



1 comment:

UA-46365231-1