1/4teaspooncrushed red pepperplus extra for garnish
1bunch of kalestems removed and chopped
1 1/2cupsfrozen edamamethawed
4large eggscooked to your liking
Combine the water, rice and salt in a medium saucepan. Bring to a boil and then lower the heat to a simmer. Cover and cook until the rice is tender, about 45 minutes. Once tender, remove from heat and let stand for 10 minutes. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about 2 minutes. Add the kale and stir until wilted, working in batches if needed, about 2 minutes per batch. Season with black pepper and stir in the edamame. Cook for an additional 2 minutes or until the edamame is warm. Remove from heat
Assemble your salad by combining the rice and kale mixture. Top with red cabbage and an egg. Season with more black pepper or additional crushed red pepper if desired. Serve immediately. Enjoy!