Quick, Easy, Healthy, Delicious Dinner: Cheesy Kale & Rice Recipe
Kid Two LOVES cheesy kale. You see, a long time ago, I got fed up with bread. It’s silly now, looking back at it. I didn’t like how huge burger buns were, and when the kids would eat food, it seemed like they were taking on way more than what was needed. Honestly, half the bun would be the perfect size, then it wouldn’t over shadow the flavor of what’s inside. Enter kale. You know, the vegetable no child wants to eat. Well, I started serving the kids kale and Sloppy Joe. They hated it, but were willing to play along. Enter cheese. Suddenly, kale is everyone’s new best friend. I started to sauté kale in olive oil, and add cheese. Initially, there was A LOT of cheese in the mix. Have I mentioned the kids love cheese? Especially Kid Three. Needless to say they were totally OK with the fact that Sloppy Joe was served a top kale, as long as it was cheesy kale.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Cane/Refined Sugar Free, Sesame Free, Low Histamine, Diabetic Friendly, Vegan
***For those of you that need dairy free cheese, most of them contain top and/or less common allergens such as: Almond, Cashew, Coconut, Corn, Potato/Nightshade, Soy, Yeast, and a few others. Choose wisely based on your needs.
Well, the kids got to a point where they would eat kale on its own, again, as long as it was cheesy kale. It was no longer muted under the watchful eye of Sloppy Joe, but was unleashed as a side dish! I crack myself up. One evening, we had a little bit of this and that in the fridge, and Kid Two needed dinner. This came together so quickly, and he told me that it was so delicious.
Organic Extra Virgin Olive Oil
Organic Dino Kale
Organic Cooked Organic Short Grain Brown Rice, salted to taste
Daiya Dairy Free Cheese
Related post: Kale & Bean Stew Recipe
First, I apologize for lack of measurements. Part of the reason for that is this is a personal dish. If you’re new to kale or don’t love it, you put in the amount that’s right for you. The same goes for cheese.
Start by washing your kale, then patting it dry. Next, tear it into bite size pieces. I opt to pull the leaves away from the stem and not use the stem for cooking. Once your kale is prepped, heat a large non-stick pan on medium heat and add a little oil for cooking (1 – 2 TBSP is plenty). Once the oil is heated, add the kale and allow it to cook and wilt a bit. Add your rice and cheese at the same time. You can use a single type of cheese or several for added flavor. This time we opted for both the cheddar and mozzarella style cheeses. For those of you with more adult taste buds, there are a lot of specialty dairy free cheeses that work so well in this recipe. Finally, mix everything together as the cheese melts. Once it’s melted, you’re done and ready to serve.