2 teaspoons olive oil
½ large red onion, chopped fine
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2 large carrots, peeled and coarsely shredded
1 large bunch kale, tough stems removed and sliced into fine ribbons
¼ cup water
2 cups cooked brown rice
1 container (4 ounces) crumbled reduced-fat feta cheese
Salt and pepper to taste
Heat olive oil in a large skillet or wok over medium heat. Add onion and cook for 5 minutes until softened. Add carrots and kale and toss to coat with oil and onions. Add water, cover with a lid and steam until most of water has evaporated and kale in tender. Gently fold rice into kale mixture. Stir in feta cheese. Add salt and pepper to taste.
Serves four as an entree; six to eight as a side.
Cook's note: This dish lends itself to a ton of uses: add chicken or garbanzo beans for a substantial main dish or use as is for a fantastic side dish. You can substitute spaghetti squash for the rice.