Sauteed Kale with Yellow Pepper, Avocado and Rice

I made up tonight’s kale dish using leftovers in our fridge and served it next to marinaded, grilled tempeh.

I made it up as I went along, so these ingredient measurements are approximates.

Ingredients

  • oil or water for sauteing
  • a few shakes of cumin, garam masala, and turmeric
  • 1 small or medium red onion, sliced in half moons
  • 1-2 large garlic cloves, slices
  • 1/2 large yellow pepper, diced
  • 1/2 bag chopped kale, rinsed (approx 1 bunch, de-stemmed and chopped)
  • 1/4 cup vegetable broth or water
  • about 1 cup cooked brown rice
  • balsamic vinegar (a few shakes)
  • lemon juice (a few drops, maybe 1 tsp)
  • salt/pepper to taste
  • 1/2 avocado

Directions

  1. Heat oil in large saute pan over medium heat. Add spices and stir into oil for about 30 seconds. Add onion and garlic and saute for 5-7 minutes, until tender
  2. Add yellow pepper and saute a few more minutes
  3. Add kale and water, stir and cover. Steam for 5 minutes.
  4. Remove the cover, add the rice, and cook for a few more minutes until most of the water is gone, stirring occasionally.
  5. Turn off heat, add the balsamic vinegar, salt and pepper.
  6. Stir in the 1/2 avocado and serve

Yield: Side dish of 2-4 servings

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Categories: Dinner, Easy, Sides | Tags: , , , , | 1 Comment

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One thought on “Sauteed Kale with Yellow Pepper, Avocado and Rice

  1. Pingback: Food Prep Tip: Cleaning Kale (and other greens) « What We Eat

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