Rice With Kale and Tomatoes

[Guest guest]

Rice With Kale and Tomatoes

 

1/2 cup long-grain unconverted rice

1 small garlic clove, minced

1 tablespoon olive oil

1 14 ounce can plum tomatoes, drained, seeded, and chopped

2 cups finely chopped rinsed kale leaves

 

In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to

taste, and cook the rice, covered, over low heat for 20 minutes, or until the

liquid is absorbed and the rice is tender. In a

heavy skillet cook the garlic in the oil over moderately low heat, stirring,

until it is golden, add the tomatoes and the kale, and cook the mixture,

stirring occasionally, for 3 to 5 minutes, or until the kale

is tender. Fluff the rice with a fork and in a bowl combine well the rice, the

kale mixture, and salt and pepper to taste.