Kale Anchovy Garlic Rice
A rustic Italian-inspired rice dish where white rice is cooked in a savory broth infused with garlic, anchovies, and tender kale. The anchovies melt into the cooking liquid, adding depth and umami without fishiness. This budget-friendly side pairs well with roasted vegetables or grilled meats, or stands alone as a light meal.
Steps
Before you start
- Chop the kale and measure it after removing the tough center ribs
- Have the broth hot and ready before you begin cooking
- Mince the garlic and anchovies while you wait for the pan to heat
Sauté garlic and anchovies
- Heat the olive oil in a large saucepan (3-quart / 2.8 L) over medium heat.
- Add the minced garlic and cook, stirring frequently, for 1–2 minutes until fragrant and just beginning to turn golden.
- Add the minced anchovies and stir constantly for 30 seconds to 1 minute, breaking them apart with the spoon as they soften and dissolve into the oil.
- The mixture should look textured and aromatic.
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Ready when: Garlic is golden and anchovies have dissolved into the oil
Tip: Don't let the garlic brown or it will taste bitter. Stir constantly to keep the heat even.
Toast the rice
- Add the rice to the garlic-anchovy oil and stir frequently for 2–3 minutes.
- The rice will look slightly translucent at the edges and smell nutty.
- This toasting step develops flavor and helps the grains stay separate.
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Ready when: Rice grains appear slightly translucent at the edges and smell toasted
Tip: Keep stirring to avoid sticking. If the rice starts to brown too quickly, lower the heat slightly.
Add hot broth and kale
- Pour in the hot broth (which prevents the rice from sticking and ensures even cooking).
- Stir well, then scatter the chopped kale over the top.
- Do not stir the kale in yet; let it sit on top of the liquid.
- Bring the liquid to a boil over medium-high heat, then reduce the heat to medium-low so the liquid simmers gently.
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Ready when: Liquid comes to a boil, then reduce heat so it simmers gently
Tip: Using hot broth prevents the cooking temperature from dropping suddenly, which can result in mushy rice.
Simmer until rice is tender
- Once the liquid is simmering, cover the saucepan with the lid.
- Simmer for 18–20 minutes without lifting the lid or stirring.
- The rice and kale will cook in the steam, and the liquid will gradually absorb.
- At the 15-minute mark, you may peek briefly—the liquid level should be noticeably lower.
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Ready when: Rice is tender and liquid is mostly absorbed
Tip: Resist the urge to stir; lifting the lid releases steam and can make the rice cook unevenly.
Finish and season
- Remove from heat and let rest, covered, for 5 minutes.
- This allows the rice to firm up slightly and any remaining liquid to distribute evenly.
- Fluff the rice gently with a fork, breaking up any clumps.
- Season to taste with kosher salt and black pepper.
- Add red pepper flakes if you like a bit of heat.
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Ready when: Rice grains are tender but separate, kale is soft
Tip: Taste before adding salt—the anchovies and broth already contribute saltiness.
Good to know
Tips
- The anchovies disappear almost completely into the oil and broth, flavoring the dish without any fishy taste. If you're anchovy-shy, start with 3 fillets and taste at the end before adding more.
- This dish is best served warm, shortly after cooking. It can be held warm on very low heat or in a warm oven (200°F / 93°C) for up to 15 minutes without drying out.
- For a vegetarian version, omit the anchovies and use vegetable broth with an extra pinch of salt and a squeeze of lemon juice added at the end to brighten the flavors.
- Pair with roasted lemon-garlic chicken, sautéed white fish, or grilled vegetables for a complete meal.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to restore moisture, or cover and microwave for 1–2 minutes, stirring halfway through.
Substitutions
- anchovy fillets, packed in oil → 2 teaspoons fish sauce (or soy sauce for vegetarian). Adds similar umami depth. Add it with the garlic in step 1, stirring constantly for 30 seconds. Use less fish sauce to start, as it is very concentrated.
- fresh kale (curly or lacinato) → spinach, Swiss chard, or collard greens (chopped). Any leafy green works. Spinach will cook down more, so use 5 cups (150 g). Collards may take 2–3 minutes longer to become tender.
- white rice (such as arborio or medium-grain) → arborio or carnaroli rice. Creates a slightly creamier, more risotto-like texture. Cook time remains the same.
- extra-virgin olive oil → butter or a blend of butter and olive oil. Use the same amount. Butter adds richness but is less traditional for this Italian preparation.
