Pineapple Thyme Rice Bowl with Kale

Rinse jasmine rice under cold water until water runs clear, about 30 seconds. Drain well.

Combine rinsed rice, water, 1 tsp salt, and thyme sprigs in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and cook 15 minutes until water is fully absorbed and rice is tender.

Remove from heat, keep covered, and let steam 5 minutes. Fluff with a fork and discard thyme sprigs.

While rice steams, place chopped kale in a large bowl. Drizzle with 3 tbsp olive oil and ½ tsp salt.

Using your hands, firmly massage the kale for 2 minutes until it turns vibrant green and softens slightly.

Add 2 cloves minced garlic and ¼ tsp black pepper to the kale. Toss to combine. Set aside.

Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.

Add diced yellow onion. Cook, stirring occasionally, 4-5 minutes until translucent and lightly golden at the edges.

Add 2 cloves sliced garlic. Stir constantly 1 minute until fragrant but not browned.

Add the massaged kale to the skillet. Toss well and cook 2-3 minutes until kale is just wilted but retains its bright color. Season with ¼ tsp black pepper.

In a bowl, combine diced pineapple, lime juice, maple syrup, and 1 tbsp fresh thyme leaves. Toss gently.

Let salsa rest 5 minutes to meld flavors.

Divide warm jasmine rice among four bowls.

Spoon sautéed kale and aromatics over the rice.

Add a generous portion of pineapple-thyme salsa to each bowl.

Finish with a sprinkle of fresh thyme leaves. Serve immediately while rice is warm.