Creamy Kale & Black Rice Bowl

Creamy Kale & Black Rice Bowl

Creamy Kale & Black Rice Bowl5

Rainy days make me want to live in my kitchen. I love standing by the heat of the oven while the rain hits the windows. There’s just something about these kind of days that truly gets me inspired. Inspiration today, came in the form of a bowl. My poor hubby has been sick, and when it came to making him lunch, I knew I needed to make a bowl full of wholesome ingredients. I scoured my pantry and the farm box and came up with this colorful meal that could really be enjoyed at anytime of the day. It turned out exactly how I had hoped (which is always a nice surprise anytime I just wing-it). This bowl could be so versatile and would be delicious with whatever you have on hand. I am sure that this recipe could work with any rice or grain of your choice; quinoa or couscous could be an excellent substitution. The creamy kale and leek combination really give this bowl substance and a lot of flavor, but you could substitute the Tuscan kale for another sturdy green leaf like swiss chard. It took me about an hour to make this, but  would suggest that you could use leftover rice and potatoes from your dinner the night before, and cut the time in half. Also, if you are dairy-free, I would try adding plain almond milk instead of the heavy cream. I believe this hearty, adaptable, delightful bowl was worth the time it took to make. Needless to say, Kris loved it and he’s looking like he feels better already.
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Creamy Kale & Black Rice Bowl {Vegetarian, Gluten Free}

Makes 4 bowls
Prep time: 45 minutes, Cook time: 15 minutes


2 large leeks, chopped in half moons and rinsed well

5 small red potatoes

1 cup black wild rice, uncooked and rinsed well

3 cups Tuscan kale

4 organic large brown eggs

2 tsp extra virgin olive oil

¼ cup organic heavy whipping cream

1 tsp garlic powder

1½ sea salt

1 tsp black pepper

2 tsp lemon pepper

A sprinkling of red pepper flakes for garnish (optional)

1 TBSP fresh thyme leaves, plus 1 tsp for garnish

  1. Preheat oven to 400°. Wash and remove dirt from skins of the red potatoes. Using a fork, poke several holes into the potatoes. Bake potatoes for 30 minutes and then set aside to cool. Prepare 1 cup of black wild rice per package directions (takes about 45 minutes). While the rice is cooking and the potatoes are baking, chop leeks into half moons and rinse well to remove dirt & sand, set aside. Remove the fresh thyme leaves from their stems and set aside.
  2. Add about 1 tsp extra virgin olive to a medium pan. Heat till it starts to smoke and add leeks, 1 tsp sea salt, and ½ tsp black pepper, and 2 tsp of lemon pepper. Sauté the leeks for about 10 minutes, until translucent. Add the heavy cream, the TBSP of fresh thyme leaves, and the kale and cook for about another 3 minutes or until kale is wilted. Remove from heat and set aside.
  3. In another pan, heat about 1½ teaspoons of olive oil over medium-high heat until smoking. Add chopped potatoes, ½ tsp sea salt, ½ tsp pepper, and 1 tsp garlic powder. Toss the potatoes in the olive oil to coat and cover with lid. After 5 minutes, toss the potatoes and then recover with lid for another 5 minutes. It is important not to stir the potatoes too frequently because you want them to get nice brown marks. After the potatoes have cooked for ten minutes turn off the heat and set aside on a plate.
  4. Using the same sauté pan that you used for the potatoes, (make sure it is still greased well) crack one egg into the center and fry for about 1-2 minutes, flip, and cook another 1-2 minutes. Repeat this process for however many bowls you are making.
  5. To assemble: scoop black rice into the bottom of the bowl, top with creamy kale and leek mixture, the sautéed potatoes, and finally the organic fried egg. Sprinkle with red pepper flakes and fresh thyme leaves.

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