Garlicky Kale with Fire-Roasted Tomatoes and Cheesy Brown Rice Farina “Grits”

This recipe for garlicky kale and cheesy brown rice farina grits is perfect for those mornings when I’m craving something savory, but healthy and filling.  Recipe and photo by Stephanie Wise from Girl Versus Dough.

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Servings 2 - 4servings
Prep Time 10minutes
Cook Time 15minutes
Submitted By Stephanie Wise from Girl Versus Dough
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 2 - 4servings
Prep Time 10minutes
Cook Time 15minutes
Submitted By Stephanie Wise from Girl Versus Dough
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Ingredients
Ingredients
Instructions
  1. Heat olive oil in a medium skillet over medium heat. Add garlic and saute 1 minute until fragrant. Add chopped kale and cook, stirring often, until half-wilted. Add diced tomatoes (with liquid) and stir.
  2. Cook 5 minutes until kale is completely wilted and mixture is warmed through. Remove from heat; season with salt and pepper to taste. Meanwhile, bring water and salt in a medium saucepan to a boil. Stir in brown rice farina; reduce heat to low. Cook 5 minutes, stirring often, until cereal is cooked and mixture is thickened. Remove from heat; stir in shredded mozzarella cheese and butter.
  3. Divide cereal mixture among serving bowls. Top with kale-tomato mixture. Sprinkle with Parmesan cheese just before serving.
Recipe Notes

This recipe has not been tested by Bob's Red Mill.

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