I am the anti-Gwyneth. I am inspired by her mission to spread healthy eating through-out the land. I truly do aspire to some teensy element of that, if it only be here. Someday? who knows? For now, in my solitary, Kitchen Aid-less little kitchen, I attempt to conjure up good, nutritious food at minimal expense.
So, whilst in temporary possession of GP's latest cookbook, It's All Good, I felt compelled to check out My Fathers Daughter again. I've had my mitts on this cookbook many times, yet this was the first time I zeroed in on the Kale and Brown Rice Bowl. It must have had something to do with my current obsession with any and all manners of fried rice. So, in my own personal quest at healthier eating, I've put kale (collards and chard, oh my!) at the top of my list.
This is really good. I made a large pan of it and subsequently added chicken to round out the meal-in-a-bowl concept and I've also topped it with a poached or fried egg and a little grated Parmesano Reggiano for a perfectly satisfying and quickie breakfast.
This is also a little bit of a mash-up of another Kale Brown Rice Bowl recipe I found over at 101 Cookbooks.
Kale and Brown Rice Bowl
adapted from My Father's Daughter
and 101 Cookbooks
1/2 pound lacinato or dino kale, stems removed and sliced into 1/4 inch ribbons
1 1/2 tablespoons olive oil
2 cloves garlic-peeled and minced
1 medium yellow onion, diced
2 1/2 cup brown rice, cooked
1 1/2 teaspoons soy sauce
2 tablespoons za'atar
optional add-ons:
red pepper flakes
cooked chicken
a poached or fried egg
parmesano reggiano
pan fried capers
1. Steam the kale for 7 minutes.
2. Meanwhile, in a large skillet, heat the olive oil over medium high heat and add the diced onions (add optional red chili flakes at this point), a couple of pinches of salt and a grind of black pepper. Cook until the onions are starting to brown and caramelize. Add the garlic and cook for another minute. Add he cooked chicken at this point, toss the pieces around in the pan to heat through, then add the brown rice and kale. Cook and toss until everything is heated through, adding the soy sauce midway through to deglaze if the pan is getting dry. Finish with small additions of soy sauce to taste.
3. Dish up into a bowl and sprinkle the za'atar over the top.
This is also a little bit of a mash-up of another Kale Brown Rice Bowl recipe I found over at 101 Cookbooks.
Kale and Brown Rice Bowl
adapted from My Father's Daughter
and 101 Cookbooks
1/2 pound lacinato or dino kale, stems removed and sliced into 1/4 inch ribbons
1 1/2 tablespoons olive oil
2 cloves garlic-peeled and minced
1 medium yellow onion, diced
2 1/2 cup brown rice, cooked
1 1/2 teaspoons soy sauce
2 tablespoons za'atar
optional add-ons:
red pepper flakes
cooked chicken
a poached or fried egg
parmesano reggiano
pan fried capers
1. Steam the kale for 7 minutes.
2. Meanwhile, in a large skillet, heat the olive oil over medium high heat and add the diced onions (add optional red chili flakes at this point), a couple of pinches of salt and a grind of black pepper. Cook until the onions are starting to brown and caramelize. Add the garlic and cook for another minute. Add he cooked chicken at this point, toss the pieces around in the pan to heat through, then add the brown rice and kale. Cook and toss until everything is heated through, adding the soy sauce midway through to deglaze if the pan is getting dry. Finish with small additions of soy sauce to taste.
3. Dish up into a bowl and sprinkle the za'atar over the top.
