Name: Tomato Fried Rice Salad
Prep time: 15 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 1 large bunch kale, thoroughly rinsed and dried; 2 tbsp. extra-virgin olive oil; 1 tsp. Italian or herb seasoning; 3/4 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 2 tbsp. extra-virgin olive oil; 5 cloves garlic, chopped; 1/4 c. tomato paste; 1 tsp. granulated sugar (optional); 1 tsp. ground gochugaru (optional); 1/4 tsp. onion powder; Kosher salt; Freshly ground black pepper; 3 c. cooked rice; 1/2 small red onion, thinly sliced; 1/4 c. chopped olives; Crumbled feta

Step 1Make the massaged kale: Strip kale leaves from the ribs. Tear leaves into 2” bite-sized pieces, then finely dice ribs into ¼” pieces. Transfer leaves and ribs to a large mixing bowl, then add oil, Italian seasoning, salt, and pepper and use your hands to massage the oil into the kale until leaves turn slightly translucent, about 5 minutes.

Step 2Make the rice: In a large skillet over medium heat, heat oil. Add garlic, tomato paste, sugar, gochugaru (if using), onion powder, and season with salt and pepper, stirring until tomato paste is lightly caramelized, about 2 minutes. Add rice and stir until tomato paste coats rice evenly. Cook, stirring occasionally, until rice is warmed through and starting to turn crispy, about 8 minutes.

Step 3To serve, add some massaged kale to your plate, then top with a helping of tomato rice. Top with red onion, olives, and feta before serving.