Sautéed Kale Salad With Edamame And Brown Rice

Name: Sautéed Kale Salad With Edamame And Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Water; 1-1/2 cup Long Grain Brown Rice; 2 Tablespoons Olive Oil; 3 cloves Garlic, Minced; 1/4 teaspoons Crushed Red Pepper (plus Extra For Garnish); 1 bunch Kale, Stems Removed And Chopped; 1-1/2 cup Frozen Edamame, Thawed; 1 cup Red Cabbage, Chopped; 4 Large Eggs, Cooked To Your Liking; Salt To Taste; Black Pepper To Taste

Servings: persons

3 cups Water
1-1/2 cup Long Grain Brown Rice
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1/4 teaspoons Crushed Red Pepper (plus Extra For Garnish)
1 bunch Kale, Stems Removed And Chopped
1-1/2 cup Frozen Edamame, Thawed
1 cup Red Cabbage, Chopped
4 Large Eggs, Cooked To Your Liking
Salt To Taste
Black Pepper To Taste

1
Combine the water, rice and a dash of salt in a medium saucepan. Bring to a boil and then lower the heat to a simmer. Cover and cook until the rice is tender, about 45 minutes. Once tender, remove from heat and let stand for 10 minutes. Fluff with a fork and set aside.
2
In a large skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about 2 minutes. Add the kale and stir until wilted, working in batches if needed, about 2 minutes per batch. Season with black pepper and stir in the edamame. Cook for an additional 2 minutes or until the edamame is warm. Remove from heat.
3
Assemble your salad by combining some of the rice and kale mixture on each plate. Top with red cabbage and an egg. Season with more black pepper or additional crushed red pepper if desired. Serve immediately. Enjoy!

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups Water, 1-1/2 cup Long Grain Brown Rice, 2 Tablespoons Olive Oil, 3 cloves Garlic, Minced, and more.

Yes, Sautéed Kale Salad With Edamame And Brown Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!