In a medium pot, melt 1½ tablespoons butter. Add in rice and mix well. Add in water and bring to a boil, reduce heat and cover. Cook until rice is done, about 35 minutes.
Meanwhile, heat olive oil in a large dutch oven or wok. Cook onions until translucent. Stir in kale and cook until well wilted. Add salt and pepper to taste. Once rice is done, pour rice into kale pot and stir well.
In a small pan, melt remaining butter. Pan fry the capers for 5-6 minutes, until they blister. Serve rice bowl with a dollop of greek yogurt, some capers, and some za'atar sprinkled on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/04/03/rice-bowl-days/