Miso-Braised Kale With Multigrain Rice

The humbling truth about feeding my young children as a trained chef is that they don’t care that I’m a trained chef. It’s a harrowing task: preparing a healthy meal that the entire family, including my persnickety kids, will eat with gusto. This nutrient-rich, decidedly grown-up rice bowl is just that. Plus, it comes together in under 30 minutes. For our family of five, I double the recipe. Leftovers are my answer to a fast-casual lunch bowl the next day. The multigrain rice is a lazy take on japgokbap, Korean multigrain rice from which, in the interest of time and effort, I excluded the grains and beans that require a soak. Millet adds a mild, sweet, corn-like flavor, and quinoa continues to be a fluffy (and a little crunchy) staple in our house. Brown rice would work fine instead of white rice. Just increase the water amount (to 3 1/4 cups total) and cook time (to 30 minutes total). White miso is perfect here because it’s sweet and mellow, yet earthy and funky. Any other miso is saltier and robuster, but still an umami powerhouse. If that’s what you have, simply taste first, then add the soy sauce a teaspoon at a time. It may also need a longer drizzle of agave (or whatever sweetener you’re using) to balance out the flavors. Despite the short braise, the savory, creamy miso sauce softens both the tough texture and bitter flavor of kale. When I told my children, “It’s like magic!” they didn’t bat an eye. Just a few eye rolls.