Kale Rice Bowl

This is a simple any-time meal courtesy of 101cookbooks.com that is quick and versatile. 

I especially like it for its skin enhancing properties:  Vitamin A in the kale and egg, B vitamins in the brown rice, vitamin E in the olive oil.  You can substitute spinach or chard for the kale.  Za'atar is a blend of herbs, sesame seeds and salt.  If you are unfamiliar with Za'atar, you can substitute any of your favourite herbs or spices.

Joanne Levesque, RHN, Pure Med Office Manager

olive oil or clarified butter

1 bunch of kale, de-stemmed, chopped/shredded

3 cups cooked brown rice

capers, rinsed, dried, and pan-fried until blistered in butter

a poached egg

a dollop of salted Greek yogurt

a big drizzle of good extra-virgin olive oil

lot's of za'atar

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. Sauté 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 all of the following: capers, poached egg, yogurt drizzled with olive oil, and plenty of za'atar and toasted sesame seeds.