You know the little packet of yellow saffron rice at the supermarket? I LOVED that rice as a teenager. Not your typical teen food, but I would make it as an after-school snack. I actually haven’t had it in quite a while, but this recipe hit me last night. My husband said repeatedly that it was really good, and I guess he was surprised after I had told him the ingredients earlier in the day. (He doesn’t usually jump for joy when I say kale is for dinner.)
I have to agree that this saffron rice with sausage and kale tastes great! Plus, it is very easy to make and full of protein, fiber, and vitamins. It may be the perfect weeknight meal! I’m not going to lie. This one might not be a kid pleaser because of all the kale, but boy is it good for them if you can get them to eat it. Let me know if you have any luck with that.
- 5 ounces packaged yellow saffron rice
- 1 tablespoon olive oil
- 1/2 onion diced
- 1 pound uncooked sausage casings removed (I prefer turkey or chicken sausage)
- 14 ounces canned fire-roasted tomatoes with seasoning undrained (substitute diced tomatoes with Italian seasoning if you can’t find these)
- 1/4 cups white wine
- 1/2 teaspoon kosher salt
- 10 ounces kale washed and chopped into bite-sized pieces, or your favorite greens
Cook yellow rice according to package directions.
While rice cooks, heat olive oil in a large skillet or saucepan over medium heat. Add onion, and saute for 3-5 minutes.
Add sausage, and brown and crumble meat for another 5-7 minutes.
Add the tomatoes, wine, salt, and about half the kale. Gently stir together and cover. After a few minutes, add the remaining kale, and stir again. Cover and continue simmering, stirring occasionally, until kale is wilted.
Stir in cooked rice, and serve!
To save time, use pre-washed and cut greens.
- Prep Time: 5
- Cook Time: 25
- Category: Main