Sautéed Kale Salad With Edamame And Brown Rice

• 3 cups Water
• 1-1/2 cup Long Grain Brown Rice
• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1/4 teaspoons Crushed Red Pepper (plus Extra For Garnish)
• 1 bunch Kale, Stems Removed And Chopped
• 1-1/2 cup Frozen Edamame, Thawed
• 1 cup Red Cabbage, Chopped
• 4 Large Eggs, Cooked To Your Liking
• Salt To Taste
• Black Pepper To Taste

1. Combine the water, rice and a dash of salt in a medium saucepan. Bring to a boil and then lower the heat to a simmer. Cover and cook until the rice is tender, about 45 minutes. Once tender, remove from heat and let stand for 10 minutes. Fluff with a fork and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about 2 minutes. Add the kale and stir until wilted, working in batches if needed, about 2 minutes per batch. Season with black pepper and stir in the edamame. Cook for an additional 2 minutes or until the edamame is warm. Remove from heat.
3. Assemble your salad by combining some of the rice and kale mixture on each plate. Top with red cabbage and an egg. Season with more black pepper or additional crushed red pepper if desired. Serve immediately. Enjoy!

water, olive oil, garlic, ubc, frozen edamame, red cabbage, eggs, salt, black pepper

Taken from tastykitchen.com/recipes/salads/sautc3a9ed-kale-salad-with-edamame-and-brown-rice/ (may not work)