Braise

Miso-Braised Kale With Multigrain Rice

by:
February 22, 2021
5 Stars
Photo by TY MECHAM. PROP STYLIST: AMANDA WIDIS. FOOD STYLIST: ANNA BILLINGSKOG.
Author Notes

The humbling truth about feeding my young children as a trained chef is that they don’t care that I’m a trained chef. It’s a harrowing task: preparing a healthy meal that the entire family, including my persnickety kids, will eat with gusto. This nutrient-rich, decidedly grown-up rice bowl is just that. Plus, it comes together in under 30 minutes. For our family of five, I double the recipe. Leftovers are my answer to a fast-casual lunch bowl the next day.

The multigrain rice is a lazy take on japgokbap, Korean multigrain rice from which, in the interest of time and effort, I excluded the grains and beans that require a soak. Millet adds a mild, sweet, corn-like flavor, and quinoa continues to be a fluffy (and a little crunchy) staple in our house. Brown rice would work fine instead of white rice. Just increase the water amount (to 3 1/4 cups total) and cook time (to 30 minutes total).

White miso is perfect here because it’s sweet and mellow, yet earthy and funky. Any other miso is saltier and robuster, but still an umami powerhouse. If that’s what you have, simply taste first, then add the soy sauce a teaspoon at a time. It may also need a longer drizzle of agave (or whatever sweetener you’re using) to balance out the flavors.

Despite the short braise, the savory, creamy miso sauce softens both the tough texture and bitter flavor of kale. When I told my children, “It’s like magic!” they didn’t bat an eye. Just a few eye rolls. —Myo Quinn

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • Multigrain rice
  • 1 cup medium-grain white rice
  • 1/2 cup millet
  • 1/4 cup sweet rice
  • 1/4 cup quinoa
  • Braised kale
  • 2 tablespoons neutral oil, such as grapeseed or vegetable
  • 2 garlic cloves, minced
  • 1 scallion, finely chopped (white and green parts)
  • 2 bunches kale, tough stems removed, leaves chopped into 1-inch pieces
  • 1 3/4 cups low-sodium chicken stock or water
  • 3 tablespoons white miso
  • 2 tablespoons agave syrup (or whatever sweetener you prefer)
  • 2 teaspoons soy sauce
  • 2 teaspoons unseasoned rice wine vinegar
In This Recipe
Directions
  1. Cook the multigrain rice: Rinse and drain the white rice, millet, sweet rice, and quinoa. Place in a medium pot with 2 cups of water. Cook over high heat, uncovered, until it comes to a boil. Reduce heat to the lowest setting, cover, and cook for 15 minutes. Remove from heat and let sit for 5 minutes to finish cooking. Do not uncover! That would release all the steam you need to make the rice fluffy.
  2. Meanwhile, cook the kale: In a large skillet over medium-high heat, add the oil, garlic, and scallion. Cook, stirring continuously, until fragrant, about 1 minute. Add the kale in batches, stirring with each addition (the kale will slowly wilt, creating space for more kale). Stir in the stock, miso, agave, and soy sauce. Bring to a simmer, then cover and reduce heat to medium-low. Cook for 5 minutes, allowing the flavors to meld. Right before serving, drizzle with the vinegar and stir to combine. Taste and adjust the soy sauce or agave syrup if needed.
  3. To serve, divide the multigrain rice among 4 bowls and top each with the braised kale.

See what other Food52ers are saying.

  • durun99
    durun99
  • Sarah
    Sarah
  • Grace
    Grace

3 Reviews

durun99 May 30, 2021
We really enjoyed the texture of the multigrain rice (which cooked perfectly as directed) and flavor of the braising liquid. However, we used dinosaur kale, which is what appears to be pictured with the recipe, and we found it to be pretty tough even after braising. If I was going to make this again, I would definitely try massaging the kale for a few minutes first.
 
Sarah March 2, 2021
I enjoyed this. It was simple and didn't require much in terms of ingredients. Next time I might add some crushed red pepper flakes. I didn't love the millet, as it seemed like it didn't cook all the way; however I also have no experience with millet, so that might just be its texture. This was excellent topped with a poached egg and some kimchi.
 
Grace March 1, 2021
Followed this simple and elegant dish almost to the letter (I ended up serving it with white rice because it was what I had on hand, and felt like I could have really used the tooth-feel of the millet and quinoa). A win-win on all accounts - super quick, super healthy, super flavorful. Will be a staple dish for us.