Serenbe Style and Soul

with Marie Nygren

Wednesday

18

February 2015

0

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Comfort Food Chronicles: Jasmine Rice and Kale

Written by , Posted in Miscellaneous

When I was a little girl, one of my favorite things to do was visit Aunt Merle with my mother. Merle was mother’s favorite sister and didn’t have any children, so my mother named me after her. The last five generations of my family have had a Merle Marie, though I’ll probably be the last.

When we’d visit, Aunt Merle always made us sticky rice. She’d cook that Comet rice in her Revere Wear on the stovetop: 2 cups water, 1 cup rice, 1 teaspoon salt, bring to a boil, cover and simmer for 20 minutes. My mother made her rice a different way but I loved Aunt Merle’s the most.

Over the years, I’ve made a few modifications: I now use jasmine rice and a rice cooker, which makes it perfectly every time. I also top it with kale I sauté in onions and olive oil. And if I’m really feeling over the top, I’ll do a fried egg with a runny yolk as well.

This is my comfort food. It’s one of the few foods I can always imagine eating, no matter what. Especially on those days when I have so much going on and I’m all wound up, all I can think of is a bowl of jasmine rice.

kale and rice copy

Kale with Onions

Serves 2-4

I tend to like my kale bright green and a bit al dente. So the cooking time is at your discretion.

  • 1/2 cup chopped onion
  • 1/4 cup olive oil
  • 1 large bunch kale, strip leaves from stems and chop. Should have 8 cups
  • Kosher salt

In a Dutch oven or medium size pot with lid, add onions and oil. Cook over medium heat until golden. Then add kale and 1/4 cup of water. Cover and let steam for 5 minutes. Add salt and toss to incorporate onions.

Cook until desired tenderness.

 

Serve over jasmine rice.

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