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Lemon-Garlic Rice with Sausage and Kale

Lemon-Garlic Rice with Sausage and Kale

By Courtney HillDecember 6, 2022

  • Makes
    4 Servings
  • Cook Time
    45 minutes
  • Rating

This flavorful meal-in-a-pot was inspired by Portuguese arroz de grelos com farinheira, a comforting combination of garlicky rice cooked with turnip greens and sausage. We’ve opted for supple lacinato kale (also called dinosaur or Tuscan kale) instead of turnip greens, which are harder to come by in the U.S. Linguiça is a type of Portuguese sausage seasoned with chili and garlic that typically is sold already cooked or smoked. If it’s not available or if you prefer to use a sausage without any spice, kielbasa is a fine substitute.

Tip

Don’t forget to let the rice cook until dry after it’s added to the pot. This evaporates any water left from rinsing the grains. Also, when simmering is complete, be sure to allow the mixture to rest for 10 minutes to allow the rice to finish cooking and the ingredients to absorb moisture.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, finely chopped

  •  

    Kosher salt and ground black pepper

  • 8

    ounces linguiça or kielbasa sausage, halved lengthwise and thinly sliced

  • 6

    medium garlic cloves, minced

  • ¾-1

    teaspoon red pepper flakes

  • 1½

    cups long-grain white rice, rinsed and drained

  • 1

    medium bunch lacinato kale (about 12 ounces), stemmed and chopped into rough 1-inch pieces

  • 1

    cup lightly packed fresh cilantro, chopped

  • 2

    tablespoons lemon juice

Step 1

In a large saucepan over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring often, until lightly browned, 6 to 8 minutes. Add the sausage, garlic and pepper flakes; cook, stirring occasionally, until the sausage begins to brown, about 3 minutes. Add the rice and cook, stirring, until sizzling and dry, 45 to 60 seconds. Add the kale a handful at a time, stirring until wilted after each addition. Stir in 2¼ cups water and ½ teaspoon black pepper, then bring to a simmer. Cover, reduce to low and cook until the water is absorbed and the rice is tender, about 15 minutes.

Step 2

Remove the pan from the heat and let stand, covered, for 10 minutes. Uncover and fluff the rice mixture with a fork. Stir in the cilantro and lemon juice, then taste and season with salt and black pepper.