Smothered Kale & Andouille over Brown Rice

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 Yum, yum, and did I say yum?  Of all the kale recipes I’ve tried the past few years of this kale-volution that find ourselves in, this one takes the cake.   A hearty Cajun serving of tender kale cooked down with garlic, diced onions, turkey bacon and spicy Andouille sausage, flavored with Cajun seasoning and served over the most tender brown rice you can imagine.  A truly unique dish that pays homage to the wonderful flavors of Louisiana cuisine.

(To view this recipe, click on the blue title of the blog post above*)

Smothered Kale & Andouille over Brown Rice

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 2 cups brown rice
  • 4 cups low-sodium chicken stock
  • 1 Tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 6 slices turkey bacon, chopped
  • 1 lb. Andouille sausage, cut into rounds
  • 2 bunches of kale, stems removed and leaves cut into bite-sized pieces
  • Cajun seasoning
  • Hot sauce, for serving

Directions:

  1. To make the rice, place 1 teaspoon of oil in a large saucepan. Heat over medium heat and add in the rice. Stirring constantly over medium heat for 2 minutes, coating the rice with the oil. Pour the chicken stock over the rice, stir and cover. Reduce the heat to low and cook for 40-45 minutes, or until the liquid has evaporated and the rice is tender.
  2. Meanwhile, in a large pot, heat 1 Tablespoon of oil with a pinch of red pepper flakes over medium-high heat. Add in the onion, garlic and turkey bacon and stirring often, cook for 5 minutes, or until the onion is translucent and tender. Add in the sausage slices and cook an additional 2 minutes. Add in the kale leaves, reduce the heat to medium and season the pot with 1 teaspoon of Cajun seasoning. Tossing frequently, cook the kale mixture for 5 minutes with the addition of ½ cup of stock or water, until the leaves are wilted and tender.
  3. Serve the smothered kale mixture over the cooked brown rice, with a dash of hot sauce.

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Comments: 2

  1. Karen Depp June 2, 2014 at 11:35 pm Reply

    Three of my favorite things in one recipe! Thanks for posting this – it is on the menu. As soon as I get back to BR and the farmers’ market I will be trying this one. Should be good for providing enough energy to keep us running around that lake all summer!

    • Personalchef07 June 3, 2014 at 7:35 am Reply

      Hi Karen! Enjoy the recipe–I thought it was a lovely and hearty Louisiana dinner. Sorry to have missed you while in Baton Rouge, but I know y’all are loving your lake time. Enjoy!

      Much love,
      Anna

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