Feed Me: Saffron Rice with Sausage and Kale

I can’t believe I am going to admit this, but I think I may have temporary burnt myself out on quinoa. So in an effort to find an alternative to my staple I turned to Food Gawker and stumbled upon this recipe. It even has some of my favorite food items:  yellow rice, kale, and meat. The meal is not only fairly healthy, it was amazingly delicious. I can’t wait to make/eat it again!


  • 10 oz. package yellow saffron rice
  • 1 tbsp. olive oil
  • ½ onion, diced
  • 1 lb. uncooked sausage, casings removed (I used chicken sausage)
  • 14 oz. c diced tomatoes with Italian seasoning if you can’t find these
  • ¼ c. white wine
  • ½ tsp. kosher salt
  • 10 oz. kale, washed and chopped into bite-sized pieces (add more if your prefer more greens)


  1. Cook yellow rice according to package directions.
  2. While rice cooks, heat olive oil in a large skillet or saucepan over medium heat. Add onion, and saute for 3-5 minutes.
  3. Add sausage, and brown and crumble meat for another 5-7 minutes.

Saffron rice with sausage and kale 14. 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.

Saffron rice with sausage and kale 25. Stir in cooked rice, and serve!

Saffron rice with sausage and kale 3


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