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Portuguese-Style Rice with Kale and Plum Tomatoes
A staple on the Portuguese table, arroz de grelos customarily is made with spicy turnip greens (grelos), but in our version, we opted to use easier-to-find lacinato kale. Bunches of kale vary in size, so to make sure you purchase enough for this recipe, weigh the kale on the produce scale at the grocery store; you need 1 pound. Serve this simple yet remarkably flavorful one-pot dish as the center of a vegan or vegetarian meal, or offer it alongside almost any simply prepared meat, poultry or seafood.
4
Servings
Tip
Don't uncover the pot while the rice is cooking; it will release too much steam and the end result will be too dry.
55 minutes
20 minutes active
Ingredients
-
⅓
cup extra-virgin olive oil
-
1
medium yellow onion, chopped
Directions
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01In a large pot over medium-high, heat the oil until shimmering. Add the onion, garlic, a third of the chopped tomatoes and 1 tablespoon salt. Cook, stirring occasionally, until the tomatoes have broken down and the bits stuck to the bottom of the pot are dark golden brown, 7 to 10 minutes.
