Directions

1. Cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
4. Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
5. Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
6. Serve immediately.