Healthy & Flavorful: Kale Rice Bowl

By Jessica Lee

Have you heard about the restaurant Sqirl in LA? I’ve never been, but it’s one of those spots that you hear about all over the place — in food-centric magazines, on Instagram, from that one stylish friend who came back from a vacation in sunny California. The owner, Jessica Koslow, is one of those badass women who worked hard to pursue her dream of owning a restaurant, aka she’s kind of my hero.

So after scooping up her cookbook, Everything I Want To Eat, last week, I knew I needed to recreate one of her recipes for you guys. This Kale Rice Bowl is the most delicious bowl of health. I swapped out a poached egg for a hard-boiled egg because I had some on hand, but a poached egg or fried egg would also be really delicious here. And don’t skimp on the fresh dill!

Kale Rice Bowl
Adapted from Everything I Want To Eat

Makes two servings

1 cup brown rice

Kosher salt

1 cup kale leaves (ribs removed)

¼ cup olive oil

Freshly ground black pepper

2 large eggs, hard-boiled

2 radishes, thinly sliced

2 tablespoons fresh lemon juice, divided

1 tablespoon chopped fresh dill, plus more for serving

2 oz. feta, preferably sheep’s milk, crumbled

Hot sauce

Directions:

1. Cook rice and let cool. I cooked mine in my Instant Pot, but I’ve also had success making it this way.
2. Purée kale, oil, and 1 tbsp. water in a food processor until smooth; season with kosher salt and pepper.
3. Toss radish with 1 tbsp. lemon juice in a small bowl; season with kosher salt.
4. Toss rice, 1 tbsp. dill, remaining 1 tbsp. lemon juice, and ⅓ cup kale purée in a medium bowl; season with kosher salt and pepper and mix in more kale purée, as desired.
5. Serve kale rice topped with hard-boiled eggs, radish, feta, hot sauce, more dill, and sea salt.

Enjoy – and let us know what you think!