Perhaps it will clear our winter blahs away as well!
Let me know how it works for you.
olive oil or clarified butter
1 bunch of kale, destemmed, chopped/shredded…You can use any green veg here as well. Chinese spinach (very close substitute) OR Swiss chard OR sorrel OR spinach OR mustard greens OR turnip greens (Discard the stems first) OR collard greens…you get the idea
~3 cups cooked brown rice
– capers, rinsed, dried, and pan-fried until blistered in butter (chopped pan fried olives would be great too)
– a poached egg
– a dollop of salted greek yogurt
– a big drizzle of good extra-virgin olive oil
– lots of za’atar [There is nothing worse than stale za’atar so make sure it’s fresh and vibrant]
– toasted sesame seeds
In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Saute until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za’atar. – I also like to add a squeeze of lemon to balance out the salty rich burst of the capers/olives
Prep time: 5 min – Cook time: 5 min