c/o Will Levitt
At the end of a long day, it is sometimes difficult to plan an elaborate meal. That is when I resort to my go-to recipes, dishes I cook when I don’t feel like planning anything or don’t want to think about the details of a dish. Those include roast chicken, pasta with homemade tomato sauce, and tortillas with spicy chickpeas, among others. Cooking should be fun and engaging, but it is hard to get creative every night. After a busy week, it’s nice to relax and unwind while making dinner.
I recently added a new recipe to my go-to repertoire. I was looking for something easy and satisfying, something that could be served on the side for a larger meal or stand alone for a lighter meal. When I came across a version of this recipe, it sounded good but not too special. When I made it, however, I knew I was going to have a long-term relationship with this dish. The way the rice is prepared transforms it into a close cousin of risotto, but without all the hassle. Between the chicken stock, lemon, garlic, and greens, it’s full of flavor and holds up well on its own as a main course.
Rice with Kale and Lemon
Serves 4
Adapted from Gourmet Today
Ingredients:
-2 tbs. butter
-1 small red onion, chopped
-1 cup white rice
-1 2/3 cup chicken or vegetable stock, or 1 2/3 cups water and a bouillon cube
-2 tbs. olive oil
-2 cloves garlic, minced
-1 large bunch (1-2 pounds) kale, spinach or other green, tough stems removed, cut into small pieces
-juice from 1 lemon
-salt and pepper
-6 green onions, chopped (optional)
-1 lemon, cut into 4 wedges
1. Melt butter in a medium saucepan over medium heat. Add the onion and cook until translucent. Add the rice and cook, stirring frequently, until the grains begin to turn opaque, about 2 minutes.
2. Stir in the stock or water, and bouillon, cover, and bring to a boil. When it has reached a boil, reduce heat to a simmer and allow to cook, covered, for 15 minutes until most of the liquid is absorbed. Remove from the heat and allow to stand, covered, for 5 minutes.
3. Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the garlic then immediately add the kale and cook, stirring occasionally, until the kale is ready, about 10 minutes. Add half the lemon juice, season with salt and pepper and combine.
4. Add the kale to the rice, add half the green onions, and mix. Adjust the seasoning with more lemon juice, salt or pepper to your liking. Serve garnished with more green onion and a wedge of lemon.
For more recipies like this, visit Will Levitt’s Dorm Room Dinner blog.