This dairy free garlic butter rice with kale is the perfect side dish for any dairy free dinner or the perfect brunch recipes. It’s just eight ingredients, completely Top 8 Allergen Free side dish as well as a vegan side dish recipe.
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What the heck do I serve as a side? How many times have you thought that? It’s a common occurrence among almost everyone that has to prep dinner every single night. We typically fall back on the same things over and over again, but every once in awhile, we are like no. I’m not having this again. I have to find something different.
This dairy free garlic butter rice with kale is the perfect way to switch up your side dish ideas with something new and exciting, all while getting some flavorful tastes mixed with some greens. Even if you don’t think you like kale, I would encourage you to try out this dairy free side dish recipe.
What ingredients do I need to make this dairy free garlic butter rice with kale?
Everyone I know are fans of recipes with minimum ingredients. Luckily, this recipe is 8 ingredients and easily comes together. The ingredients that you need for this vegan garlic butter rice with kale are:
- kale
- garlic
- rice
- vegetable stock
- dairy free butter
- olive oil
- salt and pepper
How do you make dairy free garlic butter rice with kale?
This recipe for vegan garlic butter rice with kale is so delicious. It has a rich taste and full of flavor. The recipe in order to make this dairy free side dish is super easy to throw together too and can all happen while you are preparing the rest of your dinner easily.
To start, you want to mince your garlic and chop you kale (skip this step if you bought pre-chopped kale). Add the dairy free butter to a saucepan and let melt. Then add the garlic and let saute for about 2 minutes, stirring so it doesn’t burn. Add in the uncooked rice, salt and pepper to taste, and stir together with the garlic. Let cook for 2 minutes to toast the rice and give it another layer of flavor. Add in the vegetable stock, reduce heat, cover, and let cook for the temperature according to your package.
While your rice is cooking, add the kale to a large bowl and drizzle the olive oil on top. Add some salt and pepper to taste. Massage the kale with your hands for 3-5 minutes. Then add the kale to a large skillet and let cook for a few minutes until wilted down. Remove from heat, let cool to touch. Then, roughly chop the kale into smaller pieces. Once the dairy free garlic butter rice is ready, remove from heat. Quickly lift the lid, add the cooked kale on top and cover again fast. Let sit for 5-10 minutes. Remove lid and stir together. Serve immediately or let cool completely and store in an air tight container for up to 5 days.
Is this vegan garlic butter rice with kale Top 8 Allergy Friendly?
One of the best things about this recipe, for us, is that it’s so friendly to dietary needs of so many. It’s naturally dairy free, but it’s completely Top 8 allergen friendly as long as you use a soy free dairy free butter.
We always prefer to use Earth Balance soy free dairy free butter. So if you also use a soy free vegan butter, this dairy free garlic butter rice with kale is Top 8 Allergy Friendly as written.
Can I substitute white rice for brown rice or quinoa?
Feel free to substitute your favorite grain like brown rice or quinoa in this dish. We are replacing the water liquid on the back of the rice instructions for vegetable stock. The only thing you would need to do is to adjust the liquid amount and time amount if called for on your instructions. For example, quinoa usually requires the same amounts as white rice so you wouldn’t usually need to adjust there; however, brown rice requires much longer cooking times, therefore you’re need to adjust there.
Can I substitute spinach for kale?
You can absolutely substitute spinach for kale. You don’t have to massage spinach, so we recommend adding a tablespoons or so of olive oil directly to a skillet. Then, add in the spinach and wilt down. Proceed with recipe as directed.
How could I make this a full meal?
While this would dairy free garlic butter rice with kale is a great side dish, you could completely turn it into all it’s own meal. One idea would be to heat a cup or two of cooked chickpeas in with the kale while wilting and then pour it into the cooked rice as directed.
What are other dairy free side dish recipes I should try?
🥳 Get the Full Recipe
Dairy Free Garlic Butter Rice with Kale
Ingredients
- 6 cups kale, chopped if not bought chopped
- 6 cloves garlic, minced
- ¼ cup unsalted vegan butter (*use soy free to make Top 8 Free)
- 1 cup uncooked white rice (*see notes in post about brown rice or quinoa substitute)
- 2 cups vegetable stock (we prefer a low sodium stock)
- 3 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Start by mincing garlic and chopping kale (skip this step if you bought pre-chopped kale).
- Add dairy free butter to a saucepan over medium heat and let melt.
- Add the garlic and let saute for about 2 minutes, stirring so it doesn’t burn.
- Add in uncooked rice, salt and pepper to taste, and stir together with the garlic. Let cook for 2 minutes.
- Add in the vegetable stock, reduce heat, cover, and let cook for the temperature according to your package.
- While rice is cooking, add the kale to a large bowl and drizzle the olive oil on top. Add salt and pepper to taste.
- Massage the kale with hands for 3-5 minutes.
- Add the kale to a large skillet and let cook for a few minutes until wilted down.
- Remove from heat, let cool to touch.
- Roughly chop the kale into smaller pieces.
- Once dairy free garlic butter rice is ready, remove from heat.
- Quickly lift the lid, add the cooked kale on top and cover again fast.
- Let sit for 5-10 minutes.
- Remove lid and stir together.
- Serve immediately or let cool completely and store in an air tight container for up to 5 days.
Notes
Nutrition
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So simple and so much flavor!
So glad that you enjoyed it!
This was one of the best rice recipes that I have had. It is delicious. I will be making this again and again.
So glad that you loved it!
I made this for dinner tonight. I didn’t have kale so I used fresh spinach. It was delicious and so easy. My family loved it. Thank you for sharing this wonderful recipe
So happy to hear that. Thanks for taking time to leave a review!
This was so good! I had some mushrooms that were about to go bad, so I sauteed them and added them at the end. It didn’t need them, but it’s turned out great. Give it a try.
We are so excited to hear that you liked the recipe! Thanks for taking the time to leave a review, we appreciate it. have a great day!