This sautéed kale and rice dish was made in a ready steady cook mode, when I got home from work feeling a little tired to cook something a bit more thoughtful. So this dish was compiled with what I had left lingering at the bottom of the fridge.
In a wide pan, I warmed some olive oil, then I added some sliced garlic and the shredded curly kale (stalks removed). I continued to sautée the kale until it was tender and then seasoned it with salt and pepper to taste. I also found some broad beans. I have no idea how long they have been there, but added them to the pan too. Then I stirred the kale and broad beans to some cooked Basmati rice. As it was a little dry, I served it with some home-made piccalilli. Its not the best meal ever, but it fed us well.