Rice topped with Kale, walnuts, and cranberries

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,448.8
  • Total Fat: 73.1 g
  • Cholesterol: 30.5 mg
  • Sodium: 4,155.7 mg
  • Total Carbs: 185.0 g
  • Dietary Fiber: 31.2 g
  • Protein: 37.2 g

View full nutritional breakdown of Rice topped with Kale, walnuts, and cranberries calories by ingredient
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Delicious recipe from Seven Spoons:

Delicious recipe from Seven Spoons:


Number of Servings: 1


    1 pound kale, washed well, trimmed of tough ribs and torn into large pieces
    1 tablespoon unsalted butter
    1 tablespoon extra virgin olive oil
    1 small onion, minced
    3 cloves garlic, minced
    1/2 cup chopped walnuts
    1/4 cup dried cranberries
    Kosher salt and freshly-ground black pepper
    2 cups cooked brown jasmine rice.


Cook the rice in a rice cooker, and set aside.

Bring a large pot of salted water to boil.

Boil the kale until bright green and just tender, about 5 minutes. Immediately plunge the greens into a bowl of ice water to stop the cooking. Once cooled, drain well but do not squeeze.

In the same pot over medium heat, melt the butter with the olive oil. Add the onion and cook, stirring occassionally, until the onion is fragrant and beginning to turn translucent, about 2-3 minutes. Stir in the garlic and cook for 30 seconds more. Tumble in the walnuts, tossing to coat well with the butter/oil. Continue to cook until the nuts are golden and lightly toasted, around 2 minutes. Stir in the cranberries.

Using your hands or tongs, separate the kale as best as you can and add to the pot. Stir to combine, and continue to turn the leaves through the onion and walnut mixture until they are warmed through and softened. Season to taste with salt and pepper.

Spread on top of cooked rice.

Serves 4

Number of Servings: 1

Recipe submitted by SparkPeople user M_MORRIS165.

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