I hid a mountain of kale in what looks like a Spinach Rice Pilaf and even my picky eater asked for seconds.

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And I can’t shut up about this Garlic Butter Kale Rice. I adore how I get piles of kale that actually melt into the rice, without shouting “I’m eating a salad.” I love the garlicky unsalted butter that makes every grain silly-good and kind of addictive.

I make it when I want Veggie Sides that don’t feel like punishment, and when I’m craving Kale Recipes that don’t demand guilt. It’s simple, sloppy, and real.

I eat it with everything. Chicken or tofu, whatever.

My friends ask for the leftovers. I hoard them.

It’s that kind of dish. Worth every bite.

Ingredients

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Long grain rice: starchy base that soaks up all the buttery garlic goodness.
Unsalted butter: rich, silky mouthfeel that makes the rice cozy and comforting.
Olive oil: adds a fruity background and keeps things from tasting too heavy.
Yellow onion: sweet-leaning crunch when lightly cooked, gives depth and warmth.
Garlic cloves: punchy, aromatic boost that’s the whole point, really.
kale: hearty green that adds chew, color, and a veggie hit.
Broth: moistens the rice and adds savory, almost meaty undertones.
Salt: wakes everything up, don’t skip it if you want flavor.
Pepper: gives a subtle bite and a little personality.
Basically lemon juice: brightens and cuts through the richness, optional zing.
Plus Parmesan: nutty, salty finish that makes it feel slightly indulgent.

Ingredient Quantities

1 1/2 cups long grain white rice

3 tablespoons unsalted butter

1 tablespoon olive oil

1 small yellow onion, diced

3 to 4 garlic cloves, minced

4 cups kale, stems removed and chopped

3 cups low sodium chicken or vegetable broth

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1 tablespoon lemon juice (optional)

1/4 cup grated Parmesan cheese (optional)

How to Make this

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1. If you like, rinse 1 1/2 cups long grain white rice under cold water until it runs clear to remove extra starch, then drain well.

2. In a medium saucepan, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat until foamy.

3. Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.

4. Stir in 3 to 4 minced garlic cloves and cook for 30 to 45 seconds until fragrant, don’t let it brown.

5. Add the drained rice to the pan and stir to coat with butter and oil, toasting the grains for 1 to 2 minutes so they get a little nutty.

6. Pour in 3 cups low sodium chicken or vegetable broth, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, bring to a simmer, then reduce heat to low, cover and cook gently for 15 minutes.

7. After 15 minutes, stir in 4 cups chopped kale (stems removed), re-cover and cook another 3 to 5 minutes until the rice is tender and kale is wilted but still bright green.

8. Remove from heat and let sit, covered, for 5 to 10 minutes to steam and finish cooking. Fluff with a fork.

9. Stir in 1 tablespoon lemon juice and 1/4 cup grated Parmesan cheese if using, and adjust salt and pepper to taste. Add an extra small knob of butter if you want it richer.

10. Serve warm as a garlicky, buttery side. Leftovers reheat well; add a splash of broth or water when warming so it doesnt dry out.

Equipment Needed

1. Medium saucepan with a tight fitting lid
2. Fine mesh sieve or colander for rinsing and draining rice
3. Wooden spoon or heatproof spatula for stirring
4. Chef knife and cutting board for onion and kale
5. Measuring cups and spoons
6. Garlic press or small knife for mincing garlic
7. Fork for fluffing rice and serving
8. Small bowl or spoon for mixing in lemon juice and Parmesan

These are the basics, nothing fancy, just what you need to make the garlicky buttery rice turn out good.

FAQ

Q: Can I use brown rice instead of white rice? A: Yes, but cooking time and liquid change. Use 1 1/2 to 1 3/4 cups broth per cup of brown rice and simmer 40 to 45 minutes until tender. You might need a bit more broth, so keep some extra on hand.

Q: How do I keep the kale from getting mushy? A: Add the chopped kale toward the end, once rice is mostly cooked, and simmer just until wilted, about 3 to 5 minutes. If you like a bit of chew, stir it in off heat so residual steam softens it without turning it to mush.

Q: Can I make this vegan? A: Yep. Swap butter for extra olive oil or a vegan butter and skip the Parmesan. Use vegetable broth instead of chicken, and add a squeeze of lemon at the end for brightness.

Q: How do I reheat leftovers so they dont dry out? A: Reheat gently on the stove with a splash of broth or water and a pat of butter or oil, stirring until warmed. Microwave works too if you cover and add a tablespoon of liquid, stir halfway through.

Q: Will the rice get soggy if I make it ahead? A: Rice can get a bit softer after sitting. To prevent mush, slightly undercook rice by a few minutes, then finish when reheating. Store in an airtight container in the fridge up to 4 days.

Q: Want to make it a full meal? What proteins go well? A: Grilled chicken, sautéed shrimp, crispy chickpeas, or a fried egg on top work great. Add the protein at the end so it stays juicy and doesnt overcook.

Garlic Butter Kale Rice Recipe Substitutions and Variations

Long grain white rice: use brown rice for nuttier flavor and more fiber (increase broth and cook time), quinoa for a protein boost, or basmati for a fragrant change.
Unsalted butter: swap with ghee for a richer, nuttier taste, olive oil for a lighter vegan option, or a plant based butter if you want dairy free.
Kale: baby spinach wilts faster and gives a milder flavor, Swiss chard works well and holds up, or collard greens if you like a chewier bite.
Grated Parmesan: use nutritional yeast to keep it vegan and cheesy, crumbled feta for a tangy touch, or Pecorino for a sharper profile.

Pro Tips

1. Toast the rice a little longer than you think, about 2 to 3 minutes, until the grains smell nutty. It helps keep the rice from getting mushy later, but don’t let it brown or you’ll get a toasty bitter taste.

2. Add the kale in two batches. Put half in at 15 minutes, then the rest a minute or two later so some wilts fully and some stays bright and slightly chewy. You get better texture that way.

3. Use hot broth, not cold. Pouring hot liquid into the pan keeps the temperature steady so the rice cooks evenly. If the rice looks dry after steaming, add a few tablespoons of hot broth, not cold water.

4. Finish with acid and fat for balance. A squeeze of lemon and a small extra knob of butter or olive oil right before serving brightens the flavors and makes it silkier. Taste and only add salt after the cheese goes in, since Parmesan is salty.

Garlic Butter Kale Rice Recipe

Recipe by Bob Jones

0.0 from 0 votes

I hid a mountain of kale in what looks like a Spinach Rice Pilaf and even my picky eater asked for seconds.

Servings

servings

Calories

421

kcal

Equipment: 1. Medium saucepan with a tight fitting lid
2. Fine mesh sieve or colander for rinsing and draining rice
3. Wooden spoon or heatproof spatula for stirring
4. Chef knife and cutting board for onion and kale
5. Measuring cups and spoons
6. Garlic press or small knife for mincing garlic
7. Fork for fluffing rice and serving
8. Small bowl or spoon for mixing in lemon juice and Parmesan

These are the basics, nothing fancy, just what you need to make the garlicky buttery rice turn out good.

Ingredients

1 1/2 cups long grain white rice
3 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
3 to 4 garlic cloves, minced
4 cups kale, stems removed and chopped
3 cups low sodium chicken or vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon lemon juice (optional)
1/4 cup grated Parmesan cheese (optional)

Directions

If you like, rinse 1 1/2 cups long grain white rice under cold water until it runs clear to remove extra starch, then drain well.
In a medium saucepan, melt 3 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat until foamy.
Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
Stir in 3 to 4 minced garlic cloves and cook for 30 to 45 seconds until fragrant, don’t let it brown.
Add the drained rice to the pan and stir to coat with butter and oil, toasting the grains for 1 to 2 minutes so they get a little nutty.
Pour in 3 cups low sodium chicken or vegetable broth, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, bring to a simmer, then reduce heat to low, cover and cook gently for 15 minutes.
After 15 minutes, stir in 4 cups chopped kale (stems removed), re-cover and cook another 3 to 5 minutes until the rice is tender and kale is wilted but still bright green.
Remove from heat and let sit, covered, for 5 to 10 minutes to steam and finish cooking. Fluff with a fork.
Stir in 1 tablespoon lemon juice and 1/4 cup grated Parmesan cheese if using, and adjust salt and pepper to taste. Add an extra small knob of butter if you want it richer.
Serve warm as a garlicky, buttery side. Leftovers reheat well; add a splash of broth or water when warming so it doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.