Few calories and lots of flavor. That’s what this rice with Savoy cabbage and black kale hides. A healthy and tasty dish to get back in shape without too many sacrifices. Everyone in my house liked it. Let me know what you think.
Other recipes with Savoy cabbage and/or black kale that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Rice with Savoy Cabbage and Black Kale
Of course, you can replace the frozen soffritto mix with the same amount of finely diced carrot, celery, and onion.
- 1.5 cups Carnaroli rice
- 1.8 oz black kale (weight net of waste)
- 7 oz Savoy cabbage (weight net of waste)
- 2.5 oz soffritto mix
- 4 cups vegetable broth
- 1 oz Grana Padano cheese, grated (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
Preparation of Rice with Savoy Cabbage and Black Kale
Clean the black kale leaves by removing the central stem. Remember that there’s a very simple trick to doing this quickly, which you can see by clicking HERE.
Remove the central stem from the Savoy cabbage leaves as well.
Wash these vegetables, drain them, and cut them into thin strips.
In a pan, heat a couple of tablespoons of oil before adding the soffritto mix. Let it sizzle for a moment, then add the strips of black kale and Savoy cabbage.
Sauté them for a few minutes, and when they are slightly wilted, season them with two pinches of salt.
At this point, add the rice and 3.5 cups of boiling broth.
Cook by stirring occasionally and adding more hot broth as needed.
Once cooked, stir in the grated cheese.
Divide the rice with Savoy cabbage and black kale among individual plates, sprinkle it with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola
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