This Coconut Rice with Kale & Edamame is a vibrant, nutrient-packed dish that brings together creamy, nutty, and fresh flavors in every bite. The tender coconut rice pairs perfectly with the earthy kale and buttery edamame, creating a satisfying texture that’s both hearty and light. Ready in just 30 minutes, it’s a quick yet wholesome meal that feels indulgent without the guilt.
Each forkful offers a delightful contrast of soft rice, crisp kale, and plump edamame, all tied together with the subtle sweetness of coconut. It’s a dish that’s as nourishing as it is delicious, perfect for busy weeknights or a cozy weekend lunch. With its vibrant colors and rich flavors, this recipe is sure to become a go-to favorite in your kitchen.
Ingredients for Coconut Rice with Kale & Edamame
- ¾ cup uncooked jasmine rice
- 1.25 cups light coconut milk* (or full-fat for a richer flavor)
- 1 tablespoon coconut oil
- A bit of crushed up minced lemongrass (or 1 teaspoon lemongrass paste)
- 2 cloves garlic, minced
- A big handful of chopped kale (or other wilty greens like spinach)
- ½ cup shelled edamame (frozen works fine, thaw before using)
- ¼ cup scallions, chopped
- 1-2 small Thai red chiles or ¼ jalapeño, minced (adjust for spice preference)
- Juice & zest from 1 lime
- 1 teaspoon sambal or sriracha (optional for extra heat)
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons coconut flakes, toasted
- A big handful of cilantro, chopped
- Salt, to taste
Step-by-Step Instructions
- Cook the rice: Combine the jasmine rice, coconut milk, and a pinch of salt in a rice cooker or pot. Cook according to your rice cooker’s instructions or simmer on the stovetop until tender and liquid is absorbed.
- Toast the toppings: In a small skillet or oven, toast the sliced almonds and coconut flakes separately until lightly browned and fragrant. Set aside.
- Sauté the aromatics: In a large skillet over low heat, add the coconut oil, lemongrass, and garlic. Cook until fragrant, about 1-2 minutes.
- Add the veggies: Increase the heat to medium and add the kale, edamame, scallions, chile peppers, and a few pinches of salt. Cook for 2-3 minutes, stirring occasionally, until the kale starts to wilt.
- Season: Add the lime juice, lime zest, and sambal or sriracha. Turn off the heat.
- Combine: Add the cooked rice to the skillet and toss everything together. Stir in the chopped cilantro.
- Taste and adjust: Taste the dish and add more salt, lime juice, or spice if needed.
- Serve: Top with the toasted almonds and coconut flakes. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This Coconut Rice with Kale & Edamame is a versatile dish that can shine as a main or a side. For a complete meal, pair it with grilled tofu, shrimp, or a simple baked salmon. If you’re serving it as a side, it complements Asian-inspired dishes like teriyaki chicken or miso-glazed eggplant beautifully. Don’t forget a refreshing cucumber salad or a tangy mango salsa to balance the flavors!
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste or pantry. Swap kale for spinach or bok choy, or use quinoa instead of jasmine rice for a grain-free option. If you’re not a fan of spice, skip the chiles and sambal, or add a drizzle of honey for a touch of sweetness. For extra protein, toss in some chickpeas or shredded chicken.
Quick Tips: Time-Saving Hacks
To save time, cook the rice ahead of time and reheat it before adding to the skillet. Use pre-minced garlic and lemongrass paste from the store to skip chopping. If you’re in a rush, skip toasting the almonds and coconut flakes—they’ll still add crunch, just with less effort. Frozen edamame can go straight into the skillet without thawing if you’re short on time.
Keep It Fresh: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or coconut milk and warm it in a skillet over medium heat, stirring occasionally. Avoid microwaving if possible, as it can make the rice dry. The toasted almonds and coconut flakes are best added fresh, so keep them separate until serving.
Kitchen Essentials: Equipment Guidance
A rice cooker is ideal for perfectly cooked rice, but a saucepan works just fine if you don’t have one. Use a large skillet for the veggies to ensure everything cooks evenly. A small skillet or baking sheet is perfect for toasting the almonds and coconut flakes. A microplane or zester will make quick work of the lime zest.
Coconut Rice with Kale & Edamame
Ingredients
- ¾ cup uncooked jasmine rice
- 1.25 cups light coconut milk *
- 1 tablespoon coconut oil
- a bit of crushed up minced lemongrass
- 2 cloves garlic, minced
- big handful of chopped kale or other wilty greens
- ½ cup shelled edamame frozen works fine, thaw it before using
- ¼ cup scallions
- 1-2 small thai red chiles or ¼ jalapeno, minced
- juice & zest from 1 lime
- 1 teaspoon sambal or sriracha
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons coconut flakes, toasted
- big handful of cilantro
- salt
Instructions
- Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
- Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
- Once the rice is nearly done, start your veggies. In a large skillet over low heat, add oil, lemongrass, and garlic. Once it’s fragrant, add the kale, edamame, scallions, chile peppers, a few good pinches of salt, and turn the heat up to medium. Cook for just a few minutes until the kale starts to wilt down.
- Add lime juice & zest, sambal and turn the heat off.
- Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
- Top with toasted almonds and toasted coconut flakes and serve.